Coconut cherry macaroons are a classic holiday cookie that we think should make an appearance year round. Not only are they delicious, but they are also traditionally pretty easy to whip up, making them a convenient choice for more than just the holidays.
The combination of sweetened coconut and fresh cherries in these cookies make them reminiscent of summer cocktails by the pool. In fact, why not pair them with a delicious cocktail? Our Garden Grove Sangria recipe is the perfect pairing for an end-of-summer combination! It’s made with our Garden Grove green tea, which has hints of jasmine, rose, and cherry that blend perfectly with these cookies.
What we love most about these awesome coconut cherry macaroons is the texture. The crispy outside and soft chewy inside are enhanced by the sweetened shreds of coconut, which give the cookies a light and airy feel that’s just incomparable. When you bite into the cookie not only do you get this amazing blend of textures, but also the tangy pink juice from the fresh cherries bursts into your mouth for an added punch of flavor.
We chose to go with fresh cherries instead of maraschino cherries to take advantage of the fresher flavor and texture. However, in a pinch maraschino cherries would be a great topper. In fact, you could very easily swap in just about any fruit of your choosing.
Looking to make it a little more decadent? Why not add a drizzle of chocolate on top? Or drop the cherry altogether and just go with chocolate. Add an almond and make your own version of the popular candy bars, Almond Joy. There are a million different things you could do with these coconut cherry macaroons to make them a household favorite.
As we mentioned before, these little treats need not be relegated to a single season. They are delicious and versatile and need to be celebrated way more often!
Coconut Cherry Macaroons
- 3 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups sweetened, shredded coconut
- 12 cherries, halved and pitted
Preheat oven to 350 degrees.
Combine the egg whites, sugar, vanilla, and salt in a large bowl and whisk until frothy.
Add in the coconut and mix thoroughly with a spoon or spatula.
Place tablespoon-sized scoops of the coconut mixture onto a parchment lined baking sheet about 1 inch apart.
Place half a cherry on top of each scoop.
Bake for 15-20 minutes until they are firm and golden. Let cool on baking sheet for 5 minutes, then move to a cooling rack.