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Fruity-Nutty-Ginger Cherry Macaroons
2 cups coarsely shredded coconut
2 cups dessicated (finely shredded) coconut
1 can sweetened condensed skim milk
1 1/2 cups mixed dried fruit
4 oz hazelnuts, crushed (OR your favourite nuts)
3 oz candied cherries, halved
3 oz chopped preserved ginger in syrup OR 1 teaspoon ground (powdered) ginger
Preheat over to 300° F. 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 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. (That stops them from going soggy.) Makes 3 dozen.
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