Cherry Limeade Macaroons Recipe

Fold the coconut flakes into the egg white mixture, stirring until every flake is evenly coated.

Drop tablespoons of this coconut mixture onto a cookie sheet that's been lined with aluminum foil, greased, and floured. With wet hands (this helps prevent sticking), press your thumb into the center of each coconut mound to create an indention. Gently push the edges back around your thumb to help the cookie hold its shape.

Remove the baked macaroons from the oven and let them cool completely on the sheet.

While they cool, combine the cream cheese, sweetened condensed milk, lime juice, and vanilla extract in a bowl. Use a mixer to whip this mixture until it's smooth and creamy.

Once the macaroons are fully cooled, spoon tablespoons of the cream cheese filling into the indentations. Top each filled macaroon with a maraschino cherry; a quick pat with a paper towel can help dry the cherries and prevent their juices from running into the filling. Store the finished macaroons in the refrigerator until you're ready to serve them.