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Cherry Topped Coconut Macaroons

Chewy and sweet coconut macaroons topped with bright cherries. Festive and beautiful!

Cherry Topped Coconut Macaroons

Cherry Topped Coconut Macaroons are one of my all time favorite Christmas treats. The traditional Eagle Brand recipe is used, with one change- no almond extract. In such a small treat I find the almond overpowering, and this is coming from an almond lover.

Cherry Topped Coconut Macaroons
Cherry Topped Coconut Macaroons

Cherry Topped Coconut Macaroons

Servings: 30 cookies (Approx)
4.67 from 3 votes
Chewy and sweet coconut macaroons topped with bright cherries. Festive and beautiful!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Equipment

  • Baking Sheet
  • Parchment Paper Sheets
  • Small Cookie Scoop (1 Tbsp.)

Ingredients
  

  • 3/4 cup sweetened condensed milk
  • 2 large egg whites beaten stiff
  • 1/4 teaspoon salt
  • 14 ounces sweetened flaked coconut (5 1/3 cups)
  • 1 teaspoon vanilla extract
  • 15 maraschino cherries halved

Instructions
 

  • Heat oven to 325°F. Line baking sheets with parchment. (Do not use foil, it will stick.)
  • Beat the egg whites and salt until stiff. Combine sweetened condensed milk, coconut and vanilla in large bowl; mix well. Fold in beaten egg whites and salt. Chill the mixture for 30 minutes. The mixture will be moist. See notes if it is overly wet or 'soupy.'
  • Use a small cookie scoop, or 2 teaspoons of mixture, drop onto prepared baking sheets. Top each macaroon with a halved cherry.
  • Bake 15-17 minutes or until lightly browned around edges. Allow the macaroons to fully cool before attempting to remove from the parchment paper.

Notes

If your mixture is too wet, which can sometimes happen depending on brand of coconut used or if the egg whites were under whipped or over whipped, try adding 2-3 Tablespoons of flour to the mixture before or after chilling.

Nutrition

Calories: 91kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 71mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 22IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Nutritional information not guaranteed to be accurate.

Don’t forget to pin this recipe for later!Tried it? Mention @Jamhandsblog and let me know how it went.

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8 Comments

      1. I think you forgot to show flour in the recipe…now that i look at other recipes for macaroons I see that flour is missing and that why mine spread out like a puddle with a lump in the middle.

        1. Hi Barbara- There is no flour in this recipe. A lot of macaroon recipes do not contain flour, so if you were going for a different texture, more like a cookie, then you would want to use a different style of recipe. This type of recipe will produce a very chewy result. As for the egg whites, I think 2 should be better and I updated the recipe to reflect that. I think that was a typo on my part. Sorry they didn’t turn out well for you. I have made them many years and not had any issues, so it is hard for me to troubleshoot it. Baking can be really tricky like that, unfortunately. It could have been using one egg white, and it might have been another factor. A little hard to say but I appreciate the feedback. Have a nice holiday!

  1. I made these standard coconut macaroons and compared many recipes but they are almost all the same. First problem was they stuck to the foil, then the parchment. They seemed too runny so I refrigerated them for a bit. Finally I lightly sprayed my cookie sheet with oil and added a tablespoon of corn starch to the remaining batter (about half was left). Success! if the original recipes work for you, I’m glad but if you ran into any of the problems I did, give it a try.

    1. Hi Carol- I appreciate your feedback and what worked for you. I will have to remake these again and triple check that the recipe is okay for me. I would def. say not to use foil for a sticky/chewy macaroon like this. I’m so surprised to hear it stuck to parchment though. I will remake this hopefully this holiday season before Christmas and see what changes could be made. Take care!

  2. What is the best way to store these delights?
    I would like to make them ahead for company coming but want them to be at their best when I serve them. Thanks!!