Mini Coconut Macaroons
Preheat oven to 375*F. Grease or spray a 12-count mini muffin tin.
Whisk together 2 egg whites, until light and fluffy. Add 1/2 cup granulated sugar and 1 cup shredded coconut. Mix these until combined. Divide the batter evenly among the 12 cavities of your muffin tin. Place a cherry or a cherry half in the center of each macaroon. Bake for 17-20 minutes. The top of the coconut should be slightly browned. Remove the tray from the oven, then loosen the edge of each macaroon with the back edge of a knife to be sure that they don’t stick in the tray. Let the macaroons cool before serving.
One of the not-so-familiar carols came to mind this morning: The Cherry-Tree Carol. It is one that I hadn’t really ever understood. The Metropolitan Museum of Art says that cherries in European paintings of Christ “could allude both to the child’s sweetness and to the sacrifice of his blood”.
If you want a further explanation of the words to the carol, Wikipedia had the most information that I could find.