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A mingling of two classic cookies – the macaroon and the thumbprint. Adding a savory herb such as rosemary to desserts is a popular flavor trend. Photo credit: Amy Johnson from She Wears Many Hats.
1/3 cup flour
1/2 teaspoon McCormick Gourmet™ Rosemary, Crushed
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 package (14 ounces) flaked coconut
3 egg whites, lightly beaten
3 tablespoons fruit preserves, any variety
Preheat oven to 325°F. Lightly grease and flour baking sheets. Set aside.
Mix flour, rosemary and sea salt in large bowl. Add coconut; mix well. Stir in egg whites until well blended. Drop by tablespoonfuls onto prepared baking sheets. Use a measuring teaspoon to make an indentation in center of each macaroon. Fill each with 1/2 teaspoon of the preserves.
Bake 20 minutes or until edges are golden brown. Immediately remove macaroons from baking sheets to wire racks. Cool completely. Store in airtight container up to 1 week.
(Amount per serving)