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Macaroons

Chewy Coconut Cherry Macaroons

A little crispy on the outside, a little chewy on the inside, these Coconut Cherry Macaroons are the perfect Christmas cookie.
Course Cookies
Cuisine Canadian
Keyword coconut cherry cookies, coconut cookies, macaroons
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 4 extra-large eggs (at room temperature), separated (reserve the yolks)
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 1 tsp pure almond extract
  • ½ tsp pure vanilla extract
  • 3 cups coconut*
  • cups all-purpose flour
  • ¾ cup red candied cherries, chopped
  • ¾ cup green candied cherries, chopped

Instructions

  1. Assemble ingredients.
  2. Preheat oven to 350F.
  3. In large bowl of stand mixer fitted with whisk attachment, whip the egg whites and salt on high speed just until frothy. Gradually, and very slowly, add the sugar while continuing to beat on high speed. Whisk the egg whites and sugar until mixture forms stiff peaks.
  4. Meanwhile, in separate large bowl, with a hand mixer or a whisk, beat the four egg yolks along with the almond and vanilla flavorings.
  5. Stir in coconut. Add flour and fold in candied cherries.
  6. Fold the stiff egg white mixture into the coconut mixture.
  7. Drop by spoonfuls onto parchment-lined baking sheets.

  8. Bake 12-15 minutes or until cookies are set. Let cool on baking sheets for 2 minutes then transfer to wire racks to finish cooling.

Recipe Notes

Note: Any kind of coconut -- flaked, shredded, or macaroon -- and either sweetened or unsweetened (or a mixture of both), can be used. In the photographs that accompany this recipe, I used macaroon coconut, a shorter variety of coconut. 

 

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