Coconut macarons with cherries

Ingredients:

• 2/3 cup sugar
• 0.5 cup dried cherries, cut into small pieces
• Finely grated zest of half an orange
• 2 tsp vanilla extract
• Lightly beat the whites of 2 large eggs
• 0.5 tsp fine salt
• 3 cups (about 200 g) finely shredded unsweetened coconut

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a bowl, combine the sugar, cherries, orange zest, vanilla, egg whites, and salt. Add the coconut and toss to coat evenly. Drop 1 tablespoon of the batter into mounds on the prepared baking sheets, spacing them about 2 cm apart. Wet your fingertips with water and shape each piece into a pyramid.
3. Bake until the macarons are lightly browned around the edges, rotating the baking sheets halfway through baking, 16 to 20 minutes. Transfer to a wire rack and let cool. Store macarons in a tightly sealed container for up to a week..