Cherry-Almond Macaroons

Cherry-Almond Macaroons

4 egg whites, at room temperature
2/3 cup sugar
4 cups sweetened flaked coconut
3/4 cup chopped dried cherries
1/2 cup sliced almonds
1/4 cup flour
1/2 tsp vanilla

Preheat the oven to 325 F. Line the baking sheets with parchment paper. Beat the egg whites on high speed with an electric mixer until foamy. Add the sugar, 1 tablespoon at a time. Beat until stiff peaks form. Fold in the coconut, cherries, almonds, flour, and the vanilla. Drop the mixture by rounded tablespoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, or until the edges begin to brown. Let cool on the baking sheets for 2 minutes. Remove from the sheets. Cool completely on wire racks.
Makes about 2 dozen