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Fruitcake Macaroons

Yield: about 24 cookies
Prep 25 mins Bake 325°F 15 mins
Fruitcake Macaroons
Ingredients
  • 1  cup  flaked coconut
  • 3/4  cup  chopped pecans
  • 3/4  cup  coarsely chopped dried fruit (such as raisins, apricots, cranberries, dates, prunes, cherries and/or pineapple)
  • 1/4  cup  miniature semisweet chocolate pieces
  • 2/3  cup  sugar
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 3  egg whites, lightly beaten
  • 1  tablespoon  brandy or orange juice
  • 1/2  teaspoon  vanilla
Directions

1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside.

2. In a large bowl, combine coconut, pecans, dried fruit, chocolate pieces, sugar, flour, cinnamon, and salt. Stir in egg whites, brandy, and vanilla. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a preheated oven about 15 minutes or until edges are lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies from parchment paper. Makes about 24 cookies.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze up to 3 months.

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