Total Time: 32 minutes | Yield: 24 macaroons
Looking for a quick dessert that’s gorgeous, chewy, and full of flavor? These Cherry Topped Coconut Macaroons check every box. With just a few pantry ingredients and minimal prep time, these cookies deliver a burst of tropical sweetness and a jewel-bright cherry finish. Perfect for holidays, bake sales, or spontaneous sweet cravings, they’re naturally gluten-free and visually irresistible. Whether you’re planning easy dessert ideas, party snacks, or quick baking recipes, this one’s a winner. That golden toasted coconut and pop of cherry color make them just as pretty as they are delicious!
Ingredients
4 cups sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon salt
2 large egg whites
12 maraschino cherries, halved and blotted dry
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, mix the coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold the egg whites into the coconut mixture, keeping as much air in the mixture as possible.
Scoop 1.5-inch mounds of the mixture onto the prepared baking sheet.
Press half a maraschino cherry gently into the top of each mound.
Bake for 22–25 minutes, or until edges are golden brown and tops are lightly toasted.
Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
- For a slightly different flavor, you can swap the maraschino cherries for fresh cherries or even candied cherries.
- If you prefer a lighter, airier texture, try folding in a bit more egg whites.
- Be sure to blot the cherries well to avoid excess moisture affecting the macaroons.
- You can add a dash of almond extract for a unique twist!
FAQs
Q: Can I use unsweetened shredded coconut?
A: While unsweetened coconut is an option, the sweetened version is recommended to balance the richness of the condensed milk and give you that classic macaroon taste.
Q: Can I make these in advance?
A: Yes! These macaroons can be made ahead and stored in an airtight container for up to a week at room temperature. You can also freeze them for up to 3 months.
Q: How do I get the perfect texture?
A: Be sure to beat the egg whites to soft peaks before folding them into the coconut mixture. This helps create a light, airy texture in the macaroons.