Cherry Kissed Coconut Macaroons
Cherry Kissed Coconut Macaroons are one of my very favorite cookies. They’re a spin on my classic coconut macaroon recipe with fresh sweet cherries in the center for Valentine’s Day… Or spring. Or tonight.
I love coconut macaroons.
Seriously, if there was only one cookie recipe on earth, I would want it to be a macaroon recipe.
Crispy on the outside, soft and chewy on the inside, with shreds of sweet coconut and a light airy texture.
No other cookie compares to coconut macaroons, texturally.
And NO… I don’t want to hear any arguments on the matter. *wink*
We use this macaroon recipe to make all sorts of variations through out the year: chocolate drizzled, macaroons with sprinkles, “turtle” coconut macaroons, but this simple version, Cherry Kissed Coconut Macaroons, with a fresh cherry tucked down in the cookie is my favorite.
When you bite into the cookie, tangy pink juice runs down the side, saturating the coconut shreds. I’ll admit, it’s a little pleasure, but truly magical.
I left a little piece of myself in the photo. See my legs?
The key to a really good coconut macaroon recipe is to whip the egg whites into firm peaks before adding the rest of the ingredients. You may have seen that terminology in other recipes and wondered what it means.
You’ve got “firm peaks” when you’ve whipped the egg whites into a meringue, forming points that don’t move when you lift the whisk out of the bowl. Like this…
Then simple fold in the rest of the ingredients, gently, so you don’t break the meringue.
Another secret to my macaroon recipe is that I always add a little bit of almond flour for extra flavor and texture. This addition isn’t necessary, but it really makes these coconut macaroons stand out in flavor.
Finally press a fresh cherry into the center of each cookie and bake until golden.
You have now entered cookie euphoria.
Cherry Kissed Coconut Macaroons
- 14 ounces sweetened shredded coconut
- 7 ounces sweetened condensed milk half a can
- 3 egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 30 fresh cherries
- Preheat the oven to 325 degrees F, and line two cookie sheets with parchment paper. Place the egg whites and cream of tartar in the bowl of an electric mixer. Whip until soft and foamy, then add the sugar and vanilla, and whip until firm peaks are formed.
- Gently fold in the sweetened condensed milk, salt, almond flour, and shredded coconut. Using a 2-tablespoon cookie scoop, place mounds of the coconut mixture on the cookie sheets, 2 inches apart. Then gently press a fresh cherry in the center of each mound. **I left the pits in, but you could surgically remove them from the bottom, or use maraschino cherries if you prefer.
- Bake for 20-25 minutes, until the edges are golden brown. Cool on the cookie sheet for 5 minutes before moving.
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These look lovely, but with my milk allergy, I can’t tolerate the sweetened condensed milk. Any substitute suggestions? I would LOVE to make them!
My mother in law makes a cookie that is really similar to this and they are so good! I can’t wait to try these!
These look amazing! I’ve been looking for a good macaroon recipe. Can you use all-purpose flour instead of almond flour?
I could munch on these all day long! YUM!
the cherry is the best accompaniment.
i made these a while back, dipped in graham, they were fugly but good–posted em anyways.
What a fantastic recipe :) the cherry on top is so tempting!
Macaroons with a fresh cherry on top – love it.
I need a few of those, stat! They look so delicious and I loooove that you added cherries!
I love coconut & love cherries, so this looks perfect to me!
Hooray for coconut! Love the addition of the cherry!
I LOVE coconut ~ these are a MUST try!!
I adore macaroons but the cherry center is even better!!
Sommer, these are so cute. That plump cherry and toasted coconut combo is calling my name.
Yay for coconut! These look delicious, Sommer! :)
Love that fresh cherry on top Sommer!
I love coconut! Great cookie!
Sommer! Love Love Love coconut macarons, these are lovely!!
These macaroons sound so good!
Seriously envying your blue Kitchenaid! I got mine as a wedding gift so I couldn’t get to choose a pretty color, just silver. Oh well!
Anyways, I love your valentines day spin on the macaroon!
But, why wait for tonight. Cookies for breakfast. Yep.
Wow! These look delightful! I hope the superbowl party went well :-)