Best Chocolate Cherry Coconut Macaroons Recipes

CHERRY COCONUT MACAROONS

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.

CHERRY MACAROONS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

CHOCOLATE CHERRY COCONUT SCUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
• Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
• Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

CHOCOLATE-DIPPED CHERRY MACAROONS

Steps:

• Preheat oven to 325°. Line two baking sheets with parchment paper and set aside. Spread chopped cherries out on a paper-towel-lined plate. Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract. Then fold in the chopped cherries. This will turn the mixture a light pink color-just fold until the whole mixture is evenly colored. Sprinkle flour evenly over the mixture and then fold again to incorporate. With a stand mixer or hand mixer, with the whisk attachment, whip egg whites and salt on high speed until there are medium-firm peaks. Very gently fold egg whites into coconut mixture. Using a medium-sized cookie scoop (the one I used is 1-3/4 inches in diameter), pack the coconut mixture fairly tightly into the scoop, and drop the batter onto prepared baking pans. Place both pans in the oven and bake for about 30-33 minutes, or until golden brown and set, alternating pans halfway through the total baking time. Remove pans from oven and let macaroons cool on the pan for 5 minutes before removing them to a rack to cool completely. Line a pan with parchment paper and set aside. In a very small microwave-safe bowl, gently melt the chocolate in the microwave. Heat for 15-20 seconds at a time, stirring in between, taking extra care to make sure the chocolate doesn't scorch. Dip the bottom of each macaroon into the melted chocolate, so chocolate reaches about ¼ inch up the sides. Wiggle the macaroon so excess chocolate will fall back into the bowl. Very gently scrape the bottom of the macaroon across the lip of the bowl, from inside of bowl to outside, to let excess chocolate fall back into the bowl. Place chocolate dipped cherry macaroon on parchment paper lined pan. Repeat until all macaroons are dipped. Let macaroons sit at room temperature until chocolate is set, or place in refrigerator for 10 minutes to speed up the process. Store in an airtight container at room temperature for a few days. These also freeze very well in an airtight container with parchment paper separating any layers of macaroons.

CHOCOLATE-COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
• Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
• Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
• Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
• Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.

COCONUT MACAROONS WITH A CHERRY TOP

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.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.