Description
These Cherry Topped Coconut Macaroons are the perfect combination of crispy, chewy, and sweet. Made with shredded coconut, sweetened condensed milk, and fluffy whipped egg whites, these macaroons are naturally gluten-free and incredibly easy to make. Topped with a juicy maraschino cherry, they add a delightful pop of color and flavor to any dessert table. Whether you’re making them for a holiday treat, a special occasion, or just to satisfy your sweet tooth, these macaroons are a simple yet impressive dessert that’s sure to please!
Ingredients
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)
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
- Whip egg whites: In a separate clean bowl, beat the egg whites and salt until stiff peaks form.
- Fold in egg whites: Gently fold the whipped egg whites into the coconut mixture without deflating them.
- Shape the macaroons: Using a spoon or cookie scoop, form small mounds and place them on the lined baking sheet, leaving space between each.
- Bake for 20-25 minutes or until the edges are golden brown.
- Add cherries: Immediately press a maraschino cherry into the center of each macaroon while they’re still warm.
- Cool: Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert