Ingredients:

  • 396g unsweetened shredded coconut
  • 3 large egg whites
  • 170g honey
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 0.25 tsp sea salt
  • 115g maraschino cherries, drained and finely chopped
  • 1 tbsp coconut flour

Instructions:

  1. Drain the maraschino cherries thoroughly and use a paper towel to squeeze out all excess moisture. Finely chop into 1/8-inch bits and toss in a small bowl with 1 tablespoon of coconut flour to prevent color bleeding.
  2. In a medium mixing bowl, whisk the room-temperature egg whites, honey, vanilla extract, almond extract, and sea salt until the mixture is frothy and pale.
  3. Gently fold the unsweetened shredded coconut and the prepared cherry bits into the egg white mixture until evenly distributed.
  4. Allow the batter to rest for 10 minutes. This scientific 'cold cure' allows the coconut to hydrate and ensures the cookies hold their shape during baking.
  5. Preheat your oven to 325°F (165°C). Line a standard cookie sheet with parchment paper or a silicone baking mat.
  6. Using a 1.5-tablespoon cookie scoop, form uniform domes of the batter and place them on the baking sheet.
  7. Bake for 20 minutes or until the edges reach a deep mahogany color and the cherry bits appear translucent like stained glass.