Cherry Topped Coconut Macaroons

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Crispy on the outside, soft and chewy on the inside, these Cherry Topped Coconut Macaroons are an absolute delight for coconut lovers. Each bite delivers a perfect balance of lightly toasted coconut and a hint of vanilla, creating a sweet, tropical treat that pairs beautifully with the juicy, tart burst of cherry on top. Whether you’re making them for a holiday gathering, a tea party, or just as a quick dessert, these macaroons are incredibly easy to whip up and require just a handful of ingredients.

What makes these macaroons extra special is their elegant appearance. The golden coconut exterior contrasts beautifully with the rich red cherry, making them look as delicious as they taste. Plus, they’re naturally gluten-free, making them a great dessert option for those with dietary restrictions. These little coconut delights are sure to impress both in flavor and presentation!

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Ingredients for Cherry Topped Coconut Macaroons

• 3 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 20 maraschino cherries (with stems, if available)
• 1/2 cup toasted coconut (optional, for garnish)

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Step 1: Prepare the Mixture

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the ingredients are evenly incorporated.

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Step 2: Whip the Egg Whites

In a separate clean bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. This will help give the macaroons a light and airy texture. Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them.

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Step 3: Shape the Macaroons

Using a small cookie scoop or a spoon, form small mounds of the coconut mixture and place them onto the prepared baking sheet, leaving about 1 inch of space between each. Lightly press down the center of each mound to create a slight indentation for the cherry.

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Step 4: Bake to Perfection

Place the macaroons in the preheated oven and bake for 20–25 minutes, or until the edges turn golden brown. Keep an eye on them to prevent over-browning. If you’re using toasted coconut for garnish, sprinkle it on top of the macaroons during the last 5 minutes of baking.

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Step 5: Add the Cherries

Once baked, remove the macaroons from the oven and immediately press a maraschino cherry into the center of each while they’re still warm. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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Storage Instructions

To keep your Cherry Topped Coconut Macaroons fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate them for up to 2 weeks. For even longer storage, freeze the macaroons in a sealed container for up to 3 months. When ready to enjoy, simply let them thaw at room temperature for 10–15 minutes.

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Estimated Nutrition (Per Serving)

• Calories: 120
• Carbohydrates: 15g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 5g
• Cholesterol: 5mg
• Sodium: 40mg
• Sugar: 12g

Note: These values are approximate and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use unsweetened coconut instead of sweetened?

Yes, but the macaroons will be less sweet and may have a drier texture. You can compensate by adding a little extra sweetened condensed milk or a tablespoon of sugar.

2. Can I make these macaroons dairy-free?

Absolutely! Use sweetened coconut cream or dairy-free condensed milk instead of regular condensed milk.

3. Why are my macaroons falling apart?

If your macaroons are too crumbly, they may not have enough binding. Make sure to fold in the whipped egg whites gently and press the mixture together firmly when shaping.

4. How do I prevent the macaroons from becoming too dry?

Avoid overbaking! Remove them from the oven once the edges turn golden brown but before they look completely dry.

5. Can I dip the macaroons in chocolate?

Yes! After they’ve cooled, dip the bottoms in melted dark or white chocolate and let them set on parchment paper.

6. Can I use fresh cherries instead of maraschino cherries?

Yes, but fresh cherries release more juice, which may affect the texture. If using fresh, pat them dry before placing them on top.

7. Can I make these ahead of time?

Definitely! These macaroons store well, so you can bake them a day or two in advance and keep them fresh in an airtight container.

8. What’s the best way to re-crisp them if they soften?

Pop them in a 300°F (150°C) oven for 5 minutes to refresh their texture.

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