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Print this Recipe    Coconut Cherry

Fruity, Nutty, Ginger, Cherry Macaroons

2 cups coarsely shredded coconut
2 cups dessicated (finely shredded) coconut
1 tin (415g) sweetened condensed skim milk (try soy or rice milk)
1 1/2 cups mixed dried fruit
125g hazelnuts, crushed (or your favourite nuts)
90g (3oz) glace (candied) cherries, halved
90g (3oz) chopped preserved ginger in syrup or 1 teaspoon ground ginger

In a large bowl, stir everything except the condensed milk. Add
the condensed milk and mix thoroughly. Dollop teaspoonfuls of the
macaroons mixture on to a non-stick baking tray. Bake for 145 C
(300 F) until slightly golden - about 25 minutes. Macaroons burn
easily, so watch them for the last five minutes. Turn off oven and
leave the macaroons in oven for another half an hour. Leave the
macaroons on the baking tray to cool slightly before putting on a
cooling rack.

Note: Use preserved ginger in syrup if you can. Much better than
ground ginger. Crystalised ginger, chopped small, also works OK.
The macaroons look really tempting if you put half a cherry on top
of each one, before putting them in the oven. You'll need about
40 cherry halves.

Lactose-free macaroons: Replace the condensed milk with 3/4 cup of
caster sugar, two large beaten eggs and two teaspoons of lemon
juice. Bake at 170 C (350 F) for about 16 minutes. Rescue them just
before they burn.

Makes about 40


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