Cherry Chili-roons
Author: Connie Ellefson
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Won 2nd place at the 2012 Denver Chili Fest. These are chewy and sweet with a kick. The crowd loved these!
Ingredients
  • 4 egg whites
  • ¼ tsp. salt
  • ¾ tsp. vanilla
  • 1 – 1⅓ c. sugar (I use the lesser amount)
  • 2 ½ c. moist, shredded coconut
  • ½ c. dried cherries, cut in halves
  • 1 – 2 Tbsp. diced medium-hot green chiles
Instructions
  1. Preheat oven to 325 degrees F.
  2. Beat egg whites with salt and vanilla till soft peaks form.
  3. Add sugar 2 T. at a time, and continue beating till stiff peaks form.
  4. Fold in coconut, then cherries, then green chilies, starting with one tablespoon.
  5. Spread the chilies out before mixing in, so you don’t have to overmix to taste for spiciness. I tried it with Big Jims and Marisols and it was good both ways.
  6. Drop by teaspoonfuls on greased baking sheets about 2” apart.
  7. Bake 18-20 minutes till very delicately browned.
  8. Cool just long enough till them can be moved without falling apart, then transfer to wire rack for cooling.
Notes
If you want to keep them for more than a very brief time, consider hiring a bodyguard, preferably one who doesn’t like macaroons.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/desserts/cherry-chili-roons/