Cherry Topped Coconut Macaroons Recipe
Introduction
These Cherry Topped Coconut Macaroons offer a delightful combination of chewy coconut sweetness and a bright, fruity finish. Perfect for holiday treats or anytime you crave a bite-sized indulgence, they’re simple to make and irresistibly tasty.
Ingredients
- 3/4 cup sweetened condensed milk
- 2 large egg whites (beaten stiff)
- 1/4 teaspoon salt
- 14 ounces sweetened flaked coconut (about 5 1/3 cups)
- 1 teaspoon vanilla extract
- 15 maraschino cherries (halved)
Instructions
- Step 1: Heat the oven to 325°F. Line baking sheets with parchment paper, avoiding foil as it will cause sticking.
- Step 2: Beat the egg whites and salt together until stiff peaks form. In a large bowl, combine sweetened condensed milk, coconut, and vanilla extract, mixing well. Gently fold in the beaten egg whites and salt mixture. Chill for 30 minutes. The mixture should be moist; see tips if it appears too wet.
- Step 3: Using a small cookie scoop or two teaspoons, drop portions of the mixture onto the prepared baking sheets. Place a halved maraschino cherry on top of each macaroon.
- Step 4: Bake for 15-17 minutes or until the edges turn lightly browned. Let the macaroons cool completely on the parchment before removing.
Tips & Variations
- If the mixture is too wet or soupy, add a little more flaked coconut to help it hold shape better.
- For a different flavor, try dipping the bottoms of cooled macaroons in melted dark or white chocolate.
- Ensure stiff egg whites by making sure your mixing bowl and beaters are clean and dry before starting.
Storage
Store the macaroons in an airtight container at room temperature for up to one week. To keep them longer, refrigerate for up to two weeks or freeze for up to three months. When ready to enjoy, let frozen macaroons thaw at room temperature. Reheating is not necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries are much juicier and may make the tops soggy, so maraschino cherries are preferred for their firmness and sweetness that complements the coconut well.
Why should I avoid using foil on the baking sheets?
Foil tends to stick to the coconut mixture during baking, making it difficult to remove the macaroons cleanly. Parchment paper prevents sticking and ensures easy removal.
PrintCherry Topped Coconut Macaroons Recipe
Delightfully chewy and sweet Cherry Topped Coconut Macaroons made with flaked coconut, sweetened condensed milk, and topped with bright maraschino cherries. A simple no-fuss bake that results in golden edges and moist centers, perfect for a holiday treat or everyday snack.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Total Time: 45 minutes
- Yield: About 15 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Macaroon Mixture
- 3/4 cup sweetened condensed milk
- 2 large egg whites (beaten stiff)
- 1/4 teaspoon salt
- 14 ounces sweetened flaked coconut (about 5 1/3 cups)
- 1 teaspoon vanilla extract
Topping
- 15 maraschino cherries (halved)
Instructions
- Preheat and Prepare Baking Sheets: Heat your oven to 325°F (163°C). Line baking sheets with parchment paper to prevent sticking; avoid using foil as the macaroons could stick to it.
- Mix the Macaroon Batter: Beat the egg whites and salt together until they form stiff peaks. In a separate large bowl, combine the sweetened condensed milk, flaked coconut, and vanilla extract. Fold in the beaten egg whites gently to maintain airiness. Chill the mixture in the refrigerator for 30 minutes to let it set; the batter should be moist but hold together well. If overly wet or soupy, refer to notes for adjustments.
- Form and Top Macaroons: Using a small cookie scoop or two teaspoons, drop dollops of the mixture evenly spaced onto the prepared baking sheets. Place a halved maraschino cherry on top of each dollop for a bright, sweet finish.
- Bake: Bake in the preheated oven for 15 to 17 minutes, or until the edges are lightly browned and the macaroons are set.
- Cool and Serve: Allow the macaroons to cool completely on the baking sheets before attempting to remove them to prevent breaking. Serve as a delicious snack or dessert.
Notes
- If the mixture is too wet or soupy, add a bit more flaked coconut to help firm it up before scooping.
- Do not use foil for lining the baking sheet as the macaroons tend to stick; parchment paper works best.
- Be sure the egg whites are beaten stiff for optimal texture and volume.
- Ensure full cooling before removing the macaroons from the sheet to keep them intact.
Keywords: coconut macaroons, cherry topped macaroons, easy coconut dessert, holiday cookies, coconut cookies
