Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
5 1/2 tablespoons butter, softened
1/2 cup white sugar
pinch of salt
1 teaspoon finely grated orange peel
1/2 teaspoon vanilla extract
2 large eggs
4 1/2 cups packed sweetened shredded coconut
1/4 cup finely diced dried pineapple
15 maraschino cherries, drained and cut in half
6 ounces semi-sweet chocolate, optional
Place rack in center of oven and heat oven to 325 degrees
Line 2 baking sheets with parchment paper.
Beat butter with an electric mixer until smooth.
Gradually add sugar.
Add salt, orange zest, and vanilla extract.
Beat in eggs, one at a time.
Using a rubber spatula, mix in coconut and dried pineapple.
Drop batter by tablespoonfuls onto prepared sheets. Press a cherry half onto the top of each mound.
Bake one sheet at a time, for about 25 minutes or until lightly browned around edges.
Let cool completely.
If desired, melt chocolate and use a fork to drizzle it on the macaroons.