1/4 cup granulated sugar
1/4 cup butter, melted and cooled
1/4 cup fresh lime juice
1 tsp orange zest
1/2 tsp vanilla extract
1/2 tsp salt
1/2 cup all-purpose flour
1 pkg (14-oz) sweetened flaked coconut
1/2 cup very finely chopped dried pineapple
35 maraschino cherries, drained, cut in half horizontally, patted dry with paper towels
Preheat oven to 350 degrees.
Line two large cookie sheets with parchment paper; set aside.
Gently stir the butter, lime juice, orange zest, vanilla, and salt into the egg white. Stir in the flour.
Stir in the coconut and the pineapple just until blended.
Drop the batter by teaspoonfuls 1-inch apart on the prepared cookie sheets. Place 1 cherry half, cut side down, into the center of each macaroon.
Bake at 350 degrees for 12 to 15 minutes or until the edges are golden brown, switching cookie sheets after 6 minutes.
Remove from oven and cool on cookie sheets on wire racks for 10 minutes. Transfer the macaroons to the wire racks to cool completely.
Yield: Approximately 6 dozen macaroons.