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 
