Cherry Coconut Macaroons
User Reviews
4.6
Cherry Coconut Macaroons
Description
This recipe mixes egg whites, granulated sugar, sweetened condensed milk, maraschino cherry juice, and salt whisked until frothy, then incorporates shredded sweetened coconut and finely chopped maraschino cherries. Flour is folded in last to bind the mixture. Scoops of the batter are placed on parchment-lined sheets and baked at 325°F until edges turn golden, yielding dense, moist macaroons.
The flavor is a harmonious blend of coconut sweetness with distinct maraschino cherry notes, emphasized by a drizzle of melted chocolate almond bark after cooling. The cherry juice and chopped cherries add bursts of fruity flavor and moistness to the chewy coconut texture.
These macaroons are suitable for dessert or snacks, combining a classic coconut chewiness with added chocolate and cherry accents for variety.
Draining and drying the maraschino cherries before chopping prevents excess moisture and helps maintain the texture and structure of the cookies.
Ingredients
- 4 egg large, whites
- 2 T. granulated sugar
- 1/2 cup sweetened condensed milk
- 1/4 cups maraschino cherry juice 3 tablespoons
- 1/2 tsp. salt
- 5 1/3 cups shredded coconut sweetened, 14 oz bag
- 3/4 cup all-purpose flour
- 1/4 cup maraschino cherries drained and finely chopped
- 2 chocolate almond bark in squares
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites, sugar, sweetened condensed milk, maraschino cherry juice, and salt until frothy. It may take about 2 minutes to do it.
- Add the coconut and chopped maraschino cherries. Stir until all coconut is covered with mixture.
- Add in the flour and stir until completely incorporated.
- Using a 1 1/2 T. medium cookie scoop, scoop out the cookie.
- Place on the prepared baking sheet. They won't spread.
- Bake for 17-19 minutes until the coconut bits get golden brown.
- Let cool completely.
- In a microwave-safe bowl, add the chocolate almond bark in. Microwave for 30 seconds and stir. Repeat until the chocolate is smooth.
- Place the chocolate in a sandwich bag. Cut a very small hole in one of the corners of the bag. This will help to drizzle over the top of the macaroons.
- Place the cookies on a piece of wax paper or parchment paper. Drizzle the chocolate on the top of each macaroon moving back and forth over the top of each cookie. Let dry.
- Store in an airtight container.
Notes
- Drain and pat dry maraschino cherries thoroughly before chopping to reduce excess moisture.
- Use a medium cookie scoop to portion the dough evenly as cookies do not spread during baking.
- Drizzle melted chocolate almond bark after the macaroons cool to add a decorative and flavorful finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 87mg | 4% |
| Potassium | 86mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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