Best Cherry Coconut Macaroons Diabetic Friendly Recipes

Coconut Cherry Macaroons image

Provided by Food Network Kitchen

Time 1h39m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
1/2 cup dried cherries, finely chopped
Finely grated zest of 1/2 orange
2 teaspoons pure vanilla extract
2 large egg whites, lightly beaten
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

Cherry Coconut Macaroons image

Provided by By What Charlotte Baked

Time 45m

Yield 10

Number Of Ingredients 9

3 large egg whites
½ teaspoon cream of tartar
100g (½ cup) caster sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1/8 teaspoon salt
300g (3½ cups) sweetened, shredded coconut
100g (½ cup) glace (candied) cherries, chopped
100g (3.5 oz) dark chocolate (bitter-sweet), melted

Steps:

Preheat the oven to 170°C / 340°F (150°C fan) and line a large baking sheet with greaseproof paper or baking parchment. Place the egg whites and cream of tartar into the bowl of your stand mixer (or a large bowl) and whisk using the balloon attachment (or an electric hand whisk) until soft peaks have formed. Add the sugar, and continue to whisk until stiff peaks are formed, and the mixture is nice and shiny. Add the vanilla, almond, salt, coconut, and chopped cherries, and gently fold together until the coconut is completely covered in the egg whites, and the cherries are well distributed. Using your hands (or an ice cream scoop) form golf-ball sized balls of the mixture, making sure they are nice and compact. Place on the lined baking sheet - they won't spread too much in the oven, so they can be fairly close to each other. Pop in the preheated oven for 20-25 minutes. The more exposed bits of coconut should be a nice golden brown, but there will still be some white in there too. Leave to cool completely on the baking sheet. Once cooled, drizzle with melted chocolate and pop in the fridge to set.

Coconut Macaroons With a Cherry Top image

Provided by CookinDiva

Categories Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
3 cups flaked coconut
1/4 cup all-purpose flour
18 maraschino cherries, cut in half, well drained
2 tablespoons maraschino cherry juice

Steps:

Preheat oven to 300°. Line baking trays with parchment paper.
Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
Using a mixer, beat egg whites and salt at high speed until soft peaks form.
Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
Beat in vanilla. With a rubber spatula, fold in coconut and flour.
Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
Store in tightly covered container for up to 3 days.
Makes 36 cookies.