The dark days of winter bring a longing for the sun. So we decided to give a tropical makeover to the macaroon. Dark rum, dried pineapple and either coconut or maraschino cherries should brighten your day.
Tropical Almond Macaroons
Start to finish: 40 minutes; Makes 60 cookies
Two 8-ounce cans almond paste
3/4 cup sugar
4 egg whites
1 tablespoon dark rum
1 cup finely diced dried pineapple
Maraschino cherries (patted dry and halved) or flake coconut, to garnish
Heat the oven to 325 F degree. Line 2 baking sheets with parchment.
In the bowl of a stand mixer, break up the almond paste into pieces. Add the sugar and beat until smooth. Add the egg whites and beat again until smooth. Stir in the rum and pineapple. Drop the dough by the teaspoonful onto the baking sheets. Garnish each cookie with cherries or coconut pieces. Bake for 20 to 25 minutes, or until lightly golden brown and dry to the touch. Store in an airtight container at room temperature.