Macaroons with chocolate and pistachios

Ingredients:

• Whites of 3 large eggs
• 0.5 cups dried cherries, chopped
• 0.5 cups of sugar
• 1/8 tsp salt
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 package (400 g) of sweet coconut flakes
• 60 g semi-sweet chocolate, finely chopped
• 1/4 cup chopped pistachios

Preparation:

1. Preheat oven to 160°C and line a baking sheet with parchment paper.
2. Combine the egg whites, cherries, sugar, salt, vanilla, and almond extracts in a large bowl; stir in the coconut flakes. Scoop out 1 heaping tablespoon of the coconut mixture and place them on a baking sheet, spacing them about 2.5 cm apart. Shape them into pyramids.
3. Bake until golden brown around the edges, 20-25 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
4. Melt the chocolate in the microwave on medium power in 30-second intervals, stirring occasionally, until smooth, about 2 minutes. Dip the macarons in the melted chocolate and sprinkle with chopped pistachios. Then transfer to a sheet of parchment paper and let set.