Cherry Chocolate Macaroons

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Begin melting chocolate over a double boiler or in the microwave on 50% power for 30 second intervals. Just make sure to stir between each interval so it doesn't burn. Once melted, set aside.
3. 3
   Sift together sweet rice flour and salt then set aside.
4. 4
   Beat egg whites for approximately 3 minutes or until they start forming stiff peaks. Reduce speed to medium and add sugar 1 tablespoon at a time. Keep mixing until eggs become very shiny and stiff. Slowly fold in vanilla extract and cherries then add the flour/salt mix 1 tablespoon at a time. Next gently fold in the coconut.
5. 5
   Place tablespoon sized drops of the batter on greased wax paper-lined baking sheets and bake for 8-11 minutes or until the tips of the macaroons start turning golden brown. Do not over cook. Remove and cool.
6. 6
   Drizzle melted chocolate on cookies then allow to cool completely.