Cherry Chocolate Macaroons

You'll need two glass mixing bowls, a biscuit tray and baking paper or paper patty cups.

Ingredients:

Bowl 1 -

2 cups Rice Bubbles (puffed rice)

1 cup shredded coconut

1 cup flaked coconut

1 cup flaked almonds

¾ cup chopped glace cherries

¾ cup chocolate chips

Bowl 2 -

3 egg whites

1 cup caster sugar

Method:

Mix all dry ingredients in bowl 1 until combined.

In bowl 2, beat egg whites until stiff. Add sugar a bit at a time and beat mixture until a meringue consistency is achieved.

Mix the meringue through the dry ingredients in Bowl 1 until well combined.

Place small dobs onto a baking tray (use baking paper if you like or put the dobs into patty papers).

Cook in a moderate oven for about 12 minutes or until pinkish-golden colour.

Cool on the tray and store in an airtight container (if any make it that far).

Alternative:

Substitute glace ginger for the cherries and these become Ginger chocolate macaroons.

Enjoy!

Source:

Own original recipe.