Best Coconut Cherry Macaroons Recipes

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 CHERRY MACAROONS

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.

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.

CHERRY-COCONUT MACAROONS (1 WW POINT)

Steps:

• Preheat oven to 325°F.
• Line 2 cookie sheets with parchment paper coated with cooking spray.
• (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
• Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
• Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
• Bake until light golden brown, about 15 minutes.
• 2 cookies per serving (1 WW point per serving).

CHERRY COCONUT MACAROONS (DIABETIC FRIENDLY) RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375 degrees. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Fold in the grated coconut. Mixture will be stiff. 2. Drop by teaspoonful onto a nonstick cookie sheet. 3. Bake 20 minutes. Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter. 4. YIELDS 35 PIECES.

CHERRY-COCONUT MACAROONS (1 WW POINT)

Steps:

• Preheat oven to 325°F.
• Line 2 cookie sheets with parchment paper coated with cooking spray.
• (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
• Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
• Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
• Bake until light golden brown, about 15 minutes.
• cookies per serving (1 WW point per serving).

CHERRY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk the egg whites, sugar, sweetened condensed milk, maraschino cherry juice, and salt until frothy. It may take about 2 minutes to do it.
• Add the coconut and chopped maraschino cherries. Stir until all coconut is covered with mixture.
• Add in the flour and stir until completely incorporated.
• Using a 1 1/2 T. medium cookie scoop, scoop out the cookie.
• Place on the prepared baking sheet. They won't spread.
• Bake for 17-19 minutes until the coconut bits get golden brown.
• Let cool completely.
• In a microwave-safe bowl, add the chocolate almond bark in. Microwave for 30 seconds and stir. Repeat until the chocolate is smooth.
• Place the chocolate in a sandwich bag. Cut a very small hole in one of the corners of the bag. This will help to drizzle over the top of the macaroons.
• Place the cookies on a piece of wax paper or parchment paper. Drizzle the chocolate on the top of each macaroon moving back and forth over the top of each cookie. Let dry.
• Store in an airtight container.