For the Macaroons:
4 Egg Whites
1/2 Cup Sugar
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1/4 tsp. Salt
16 Ounces Coconut Flakes
For the Limeade Filling:
4 Ounces Cream Cheese
7 Ounces Sweetened Condensed Milk
1/2 Lime, Zested
1 Lime, Juiced
1/2 tsp. Vanilla Extract
Mix together the egg whites, sugar, vanilla, almond extract and salt until well combined.
Add in the coconut and stir until coated evenly.
Drop tablespoons of coconut mixture onto a cookie sheet that’s been lined with aluminum foil, greased, and floured.
Using wet hands to prevent sticking, push your thumb into each pile and carefully form an indention in each cookie.
TIP: You can push the edges back in around your thumb as you go to make sure the cookie holds it shape.
Place the macaroons in the oven at 350 degrees for 8 to 10 minutes or until the tips of the cookies begin to turn golden brown
Pull them out and allow them to cool completely.
While the macaroons are cooling, grab up the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Whip it up with a mixer until smooth.
Drop tablespoons of the cream cheese mixture into the cooled macaroons. Top with a marachino cherry. Store in the refrigerator until ready to serve.
TIP: Dry your marachinos in a paper towel before putting them on the macaroon so the juices don’t run into the filling.