The recipe for Grandma's Holiday Macaroons was submitted by Lori Mangiameli.
"My grandma Adela Kaspar made these cookies every year. She passed away from cancer in 1996 but she's always with us, especially during the holidays. I always looked forward to going to my grandmas house because she was well known for making 15-20 different cookies at Christmas." Mangiameli wrote.
• 2 eggs
• ¾ cup sugar
• 1/3 cup flour
• ¼ teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon melted butter, cooled
• 1 teaspoon vanilla
• 3 cups shredded coconut
• Maraschino cherries, halved
Beat eggs until foamy. Slowly add sugar and beat until thickened about 5 minutes. Fold in flour, baking powder and salt; then vanilla, butter and coconut. Drop from teaspoon onto greased and floured cookie sheet. Push a halved cherry onto top of cookie.
Bake at 325 degrees for 15 minutes. Remove immediately from cookie sheet. Cool completely and store tightly covered. Makes 2 dozen.
Test kitchen notes: The cookies collapsed and turned out flat when I used whole eggs. I tried a second batch with just egg whites, and that was an improvement, though they still were not high and rounded like most macaroons. To be fair, I split a 5¼ cup bag of coconut between the two batches, so using the full 3 cups may have helped. You could also use almond extract instead of vanilla for a more traditional macaroon flavor.
Lori says she uses 2 whole eggs. She beats the eggs for about a minute until they are foamy. Then she adds the sugar slowly over 5 minutes while the eggs are beating and it becomes very thick.