Coconut Almond Macaroons with Cherry Apricot Jam

by Kelly O'Connell

Coconut Almond Macaroons with Cherry Apricot Jam

Ingredients

3 cups Shredded Coconut

4 Egg Whites

½ cup Sugar

2 tsp Vanilla Extract

½ tsp Salt

4 tbs Lighthouse Keeper’s Sour Cherry Apricot Jam

Instructions:

Pre-Heat oven to 400F and line a baking sheet with parchment paper.

Add coconut to a food processer and grind into fine shreds.

In the bowl of an electric mixer, add coconut, egg whites, sugar, salt and vanilla and mix until well combined, then fold in cherry apricot jam.

Using two spoons or a small cookie scoop, scoop dough onto the lined baking sheet, about 12 cookies.

Bake at 400 for 12 mins and allow cookies to fully cool.