Day 12: Chocolate dipped Cherry Macaroon Cookies

Coconut, chocolate, and maraschino cherries combine to make an amazing cookie. My grandpa loved Chocolate dipped Cherry Macaroons. They were his very favorite cookie. I always gave him extra of these. Every time I make them I think about all my memories of him.
Chocolate dipped Cherry Macaroon Cookies

Ingredients:

2 cups flour
2 tsp baking powder
½ tsp salt
½ cup butter
½ cup shortening
¾ cup sugar
½ tsp almond extract
1 egg
5 cups flaked coconut
12 ounces jar of maraschino cherries, chopped reserve juice.
1 tsp juice from the cherries.
Chocolate bark for dipping
Directions:
Preheat oven to 325. In a bowl sift together the flour, salt and baking powder. Set aside.
Next beat the butter and shortening together with the sugar until fluffy. Add the extract, the reserved 1 tsp juice from the cherries, and egg. Mix thoroughly. Add the flour mixture in small amounts.
Add the coconut and maraschino cherries.

Place teaspoon dropfuls (with room to spread) on a baking sheet.
Bake for 10-15 minutes or until slightly golden. Allow to cool for a minute before removing these from the pan. Let cool completely before the next step. I put mine in the freezer for 5 minutes.
Melt chocolate bark in the microwave for 30 second intervals stirring well after each 30 second. Once melted dip just the bottoms of the cookies in the chocolate then set upside down to allow the chocolate to melt. Serve and enjoy!