Jam Scott
Crispy on the outside and tender on the inside, these Cherry Topped Coconut Macaroons are an irresistible treat that blends the tropical sweetness of coconut with the festive charm of maraschino cherries. Each bite delivers a rich, chewy texture with a subtle crunch from toasted coconut flakes, balanced perfectly by the bright, syrupy cherry perched on top. They’re the kind of treat that steals the show at dessert tables, especially during holidays or afternoon tea.
The macaroons require only a handful of ingredients and are quick to whip up, making them ideal for both beginner bakers and seasoned pastry lovers. Whether you’re baking them for a special occasion or just craving something sweet and coconutty, these bite-sized delights are guaranteed to please.
Ingredients for Cherry Topped Coconut Macaroons
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
- 2 large egg whites
- 1/4 teaspoon salt
- Maraschino cherries (whole, with stems if possible), drained and patted dry
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning on the bottoms of the macaroons.
Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract if using. Stir until the coconut is fully coated and the mixture is evenly blended. Set aside.
Step 3: Whip the Egg Whites
In a separate clean bowl, beat the egg whites and salt with an electric mixer until stiff peaks form. This will take about 3–5 minutes. The whipped egg whites will give the macaroons their signature lightness and help them hold their shape.
Step 4: Fold and Form
Gently fold the beaten egg whites into the coconut mixture using a rubber spatula. Mix just until incorporated—avoid over-mixing, which can deflate the egg whites.
Use a cookie scoop or spoon to form small mounds (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 5: Add the Cherries
Take a well-drained maraschino cherry and press it gently into the center of each macaroon mound. Make sure the cherry is securely nestled without flattening the base too much.
Step 6: Bake and Cool
Bake for 20–25 minutes, or until the edges and tops of the macaroons are lightly golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage Instructions
To keep your Cherry Topped Coconut Macaroons fresh and chewy:
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerator: If you live in a warm climate or prefer a firmer texture, refrigerate them in a sealed container for up to 10 days.
- Freezer: Macaroons freeze beautifully. Arrange them in a single layer in a freezer-safe container and freeze for up to 3 months. Let them thaw at room temperature before serving.
Estimated Nutrition (per macaroon)
- Calories: 150
- Fat: 8g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Sugar: 15g
- Protein: 2g
- Fiber: 1g
- Cholesterol: 5mg
- Sodium: 60mg
Note: These values are approximate and may vary based on specific ingredients and portion size.
Frequently Asked Questions
What kind of coconut works best?
Use sweetened shredded coconut for the perfect chewy texture and sweetness. Unsweetened coconut can be used, but you may need to adjust the sweetness elsewhere in the recipe.
Can I make these macaroons without egg whites?
Yes, you can replace egg whites with aquafaba (chickpea brine) for a vegan version. Use 2 tablespoons of aquafaba for each egg white.
Do I have to use maraschino cherries?
Not necessarily! You can also try candied cherries, fresh cherries (pitted), or even chocolate chips for a different flavor twist.
Why are my macaroons spreading too much?
If the mixture is too wet or the cherries aren’t properly dried, the macaroons may spread. Pat the cherries dry and make sure the batter holds its shape before baking.
How do I make them extra crispy?
Bake a few extra minutes until the edges are deep golden. Keep a close eye to prevent burning.
Can I dip the bottoms in chocolate?
Absolutely! Once cooled, dip the base of each macaroon in melted dark or milk chocolate and let them set on parchment paper.
Are these gluten-free?
Yes! All ingredients used are naturally gluten-free, making this a great treat for those avoiding gluten.
Can I make these ahead of time?
Definitely. Make and bake ahead, then store in the freezer. They’re perfect for prepping holiday trays or party platters in advance.
Cherry Topped Coconut Macaroons
- Total Time: 40 minutes
- Yield: 20-24 macaroons
Description
Sweet, chewy, and crowned with a glossy cherry, these macaroons are a delicious treat that merges tropical coconut with bright, fruity flair. They are simple to make, gluten-free, and perfect for celebrations or afternoon indulgence.
Ingredients
3 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 large egg whites
1/4 teaspoon salt
Maraschino cherries (whole, drained, and patted dry)
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, mix coconut, condensed milk, vanilla, and almond extract until well combined.
- In a separate bowl, beat egg whites and salt until stiff peaks form.
- Gently fold egg whites into the coconut mixture.
- Scoop rounded tablespoons of the mixture onto the baking sheet.
- Press a maraschino cherry into the center of each mound.
- Bake for 20–25 minutes, or until golden around the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
