The first time I made these Cherry Coconut Macaroons, I wanted a simple coconut dessert with a fruity twist. The combination of sweet coconut and juicy cherries sounded too good to resist, so I decided to give it a try. As they baked, the coconut became lightly golden around the edges while the cherries added beautiful pops of color and flavor. Once they cooled, the macaroons had a soft, chewy center with lightly crisp edges. They quickly became one of my favorite easy treats to make when I want something sweet without a complicated recipe.
Why You’ll Love This Recipe
I love these Cherry Coconut Macaroons because they are simple, chewy, and packed with delicious coconut flavor. The shredded coconut gives them their classic chewy texture, while the cherries add a naturally fruity sweetness and a beautiful contrast. (See the ingredients in the next page below…)
Ingredients
- 2 ½ cups sweetened shredded coconut
- ⅓ cup maraschino cherries, finely chopped
- 2 large egg whites
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Step-by-Step Instructions
I start by preheating my oven to 175°C (350°F) and lining a baking sheet with parchment paper. This prevents the macaroons from sticking and makes cleanup easier. (See the next page below to continue steps…)
Next, I place the shredded coconut, chopped cherries, sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. I gently stir everything together until the coconut is evenly coated and the mixture becomes sticky.
In a separate bowl, I whisk the egg whites until they become lightly foamy. I don’t need stiff peaks for this recipe; I just want them evenly beaten.
I gently fold the egg whites into the coconut mixture. I mix carefully so the batter stays light while everything becomes evenly combined.
Using a cookie scoop or tablespoon, I portion the mixture onto the prepared baking sheet. I shape each portion into a small mound and leave a little space between them.
I bake the macaroons for about 12 to 15 minutes, or until the edges and tops become lightly golden.
Once baked, I remove them from the oven and let them cool on the baking sheet for a few minutes. Then I carefully transfer them to a cooling rack to cool completely.
Once cooled, they’re ready to serve. I love enjoying them at room temperature when the outside is slightly crisp and the center is soft and chewy.
Pro Tips for Best Results
I recommend using finely chopped cherries so they distribute evenly throughout the coconut mixture.
Don’t add too much cherry juice to the batter. Excess moisture can make the macaroons difficult to shape.
Use parchment paper to prevent sticking and make transferring the macaroons easier.
Don’t overbake them. The edges should be lightly golden while the centers remain soft.
Allow the macaroons to cool completely before moving them around too much, as they become firmer as they cool.
Common Mistakes to Avoid
One common mistake is using cherries that contain too much liquid. Pat them dry before chopping to prevent the mixture from becoming too wet. (See the next page below to continue…)
Another mistake is making the macaroons too large. Smaller mounds bake more evenly and develop a better texture.
Avoid overbaking because the coconut can quickly become dry and overly crisp.
Don’t remove the macaroons from the baking sheet immediately after they come out of the oven. Letting them rest for a few minutes helps them firm up.
Serving Suggestions
I love serving these macaroons alongside coffee or tea for a simple afternoon treat.
You can drizzle the cooled macaroons with melted white or dark chocolate for an extra indulgent finish.
A few finely chopped cherries on top can make them look even more festive.
They also make a beautiful addition to holiday dessert trays or party platters.
Variations & Customizations
For a chocolate-cherry version, drizzle the cooled macaroons with melted dark chocolate.
You can replace the maraschino cherries with finely chopped dried cherries for a less sweet, more intense fruit flavor.
Adding a little almond extract can complement the cherry flavor beautifully.
For extra texture, mix in a small amount of chopped almonds.
You can also dip the bottoms of the cooled macaroons in melted chocolate and let them set before serving.
How to Store & Freeze
Store leftover macaroons in an airtight container at room temperature for up to 3 days.
For a longer shelf life, refrigerate them in an airtight container for up to 1 week.
You can also freeze the macaroons in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent them from sticking together.
Thaw them at room temperature before serving.
Conclusion
These Cherry Coconut Macaroons are a delicious combination of chewy coconut and sweet cherry flavor. They’re simple to prepare, easy to bake, and make a beautiful homemade treat for everyday snacking or special occasions.
With their lightly golden edges, soft centers, and colorful cherry pieces, these macaroons are the kind of dessert that’s easy to love and even easier to share.