4.6 from 54 votes
Cherry Coconut Macaroons
Cherry Coconut Macaroons combine sweetened shredded coconut with egg whites, sugar, sweetened condensed milk, and maraschino cherries for chewy, flavorful cookies. They are baked until golden and drizzled with melted chocolate almond bark, adding a rich finishing touch. The texture is moist and chewy with bursts of sweet cherry pieces and a chocolate accent.
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings:
30
cookies
Calories:
111 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 111
% 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.