Best Cherry Coconut Macaroons

There’s something so nostalgic about macaroons. They remind me of those cookie tins my grandmother would keep on her kitchen counter, filled with all sorts of treats. These cherry coconut macaroons are a fun twist on the classic version I grew up with. I love how they combine the sweetness of coconut with little bursts of cherry flavor.

These cookies are perfect for those times when you want something homemade but don’t feel like spending hours in the kitchen. I often make a batch on Sunday afternoons while my kids are doing homework at the kitchen table. The best part? They only need a handful of ingredients, and you can mix everything in one bowl. Less mess means more time to enjoy them with a cup of coffee or tea.

Want to know what makes these macaroons extra special? It’s all about getting that perfect chewy texture inside while keeping the outside just a bit crispy. Trust me, once you try them, you’ll want to keep a batch around all the time.

What Kind of Coconut Should I Use?

For macaroons, sweetened shredded coconut is the way to go – it’s the standard choice you’ll find in most grocery store baking aisles. While you might be tempted to use unsweetened coconut, stick with sweetened for this recipe since it helps create that classic chewy texture and holds together better. The longer shreds of coconut (sometimes labeled as “flaked”) aren’t ideal here – you want the finely shredded kind that looks almost like snow. If your coconut seems a bit dry or has been sitting in your pantry for a while, you can give it new life by letting it sit with the sweetened condensed milk for a few minutes before mixing with the other ingredients.

Options for Substitutions

Let me share some helpful substitution tips for these sweet treats:

• Egg whites: These are pretty crucial for the structure of macaroons, but if you need an egg-free version, you can try aquafaba (the liquid from canned chickpeas) – use 3 tablespoons per egg white.
• Sweetened condensed milk: You can make your own by simmering 2 cups whole milk with 2/3 cup sugar until reduced by half, or use cream of coconut for an extra tropical taste.
• Maraschino cherries and juice: Try using natural candied cherries and cherry juice concentrate, or swap with dried cranberries soaked in cherry juice. For the juice, you could use grenadine syrup mixed with a bit of water.
• Sweetened shredded coconut: If you only have unsweetened coconut, that works too – just add an extra 1/4 cup of sugar to the recipe. The texture might be slightly less moist.
• Chocolate almond bark: Regular chocolate chips, melting wafers, or even a chopped chocolate bar will work fine for the topping. Just melt them slowly to avoid burning.
• Plain flour: For a gluten-free version, substitute with almond flour or a gluten-free all-purpose flour blend at a 1:1 ratio.

Watch Out for These Mistakes While Baking

The biggest challenge when making macaroons is achieving the right consistency – overmixing the egg whites can lead to flat, spread-out cookies, so stop beating as soon as stiff peaks form and fold in other ingredients gently.

Getting the moisture balance right is crucial – if your coconut mixture feels too wet, add coconut or flour one tablespoon at a time until it holds together when squeezed, and make sure to drain those maraschino cherries thoroughly to prevent excess liquid from making your macaroons soggy.

Temperature control matters more than you might think – baking at too high a temperature can result in burnt bottoms while the centers remain underbaked, so stick to 325°F and watch carefully as they turn golden brown around the edges.

For perfectly shaped macaroons that hold together, use a cookie scoop or packed measuring spoon to form tight balls, and let them cool completely on the baking sheet before attempting to move them – they’re delicate when warm but firm up nicely as they cool.

What to Serve With Cherry Coconut Macaroons?

These sweet and chewy macaroons make a perfect addition to your dessert or tea time spread! They pair wonderfully with a hot cup of coffee or tea – I especially love them with Earl Grey or a vanilla-flavored coffee. For an afternoon treat, serve them alongside some fresh berries or a scoop of vanilla ice cream to complement the cherry and coconut flavors. If you’re putting together a cookie platter, these macaroons work great with other treats like shortbread cookies or chocolate chip cookies, since their unique texture and flavor add nice variety to the mix.

Storage Instructions

Keep Fresh: These cherry coconut macaroons stay perfectly sweet in an airtight container at room temperature for up to 5 days. Place a piece of wax paper or parchment between layers to prevent them from sticking together. If your kitchen is warm, you might want to keep them in the fridge instead.

Freeze: Good news – these macaroons freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Just remember to freeze them before adding the chocolate coating, as it tends to get a bit cloudy in the freezer.

Thaw: When you’re ready to enjoy your frozen macaroons, just transfer them to the fridge overnight or let them sit at room temperature for about an hour. Once thawed, they’ll taste just as good as freshly made ones!

Preparation Time	10-15 minutes
Cooking Time	17-19 minutes
Total Time	27-34 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 200-220 g

Ingredients

For the macaroons:

• 1/2 tsp salt
• 2 tbsp white sugar
• 3/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 5 1/3 cups sweetened shredded coconut
• 10 tbsp maraschino cherry juice (ensures vibrant color)
• 1/2 cup sweetened condensed milk
• 4 egg whites (from large eggs)
• 1/4 cup chopped maraschino cherries

For the chocolate drizzle:

• 2 squares chocolate almond bark (I use Candiquik almond bark)

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 325 degrees Fahrenheit.

Line a baking sheet with parchment paper to prevent the cookies from sticking and set it aside.

Step 2: Make the Coconut Mixture

In a large mixing bowl, whisk together the egg whites, sugar, sweetened condensed milk, maraschino cherry juice, and salt.

Whisk the mixture vigorously until it becomes frothy, about 2 minutes.

Add in the coconut and chopped maraschino cherries, stirring until the coconut is completely covered with the mixture.

Step 3: Incorporate the Flour

Add the flour to the coconut mixture and stir until it is completely incorporated.

Make sure there are no dry spots left in the batter, ensuring an even bake for your cookies.

Step 4: Shape and Bake the Cookies

Using a 1 1/2 tablespoon medium cookie scoop, scoop the cookie mixture and place the portions onto the prepared baking sheet.

Space them evenly apart, noting that they won’t spread during baking.

Bake in the preheated oven for 17-19 minutes, or until the coconut bits on the cookies turn a beautiful golden brown.

Allow the cookies to cool completely on the baking sheet.

Step 5: Prepare and Drizzle the Chocolate

In a microwave-safe bowl, add the chocolate almond bark.

Microwave in 30-second intervals, stirring after each interval, until the chocolate is smooth and melted.

Transfer the melted chocolate to a sandwich bag, cutting a very small hole in one of the corners.

Use this makeshift piping bag to drizzle the chocolate over the top of each macaroon, moving the bag back and forth for an even drizzle.

Step 6: Cool and Store

Once you’ve finished drizzling, let the chocolate on the macaroons set and dry on a piece of wax or parchment paper.

After the chocolate has hardened, store the macaroons in an airtight container to keep them fresh.

Enjoy your homemade coconut and cherry macaroons!