Ingredients for Chocolate Cherry Coconut Macaroons
- Maraschino Cherry
- 2 large eggs
- 1/4 teaspoon salt
- Granulated Sugar
- Vanilla Extract
- All Purpose Flour
- Flaked Coconut
- Semi Sweet Chocolate Chips
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How to Make Chocolate Cherry Coconut Macaroons
- Place chopped cherries (1 cup) in a fine-mesh strainer and gently press with the back of a spoon to remove excess juice.
- Transfer cherries to a double layer of paper towels.
- Wrap the paper towels tightly around the cherries and squeeze firmly to extract more juice.
- Spread the cherries on a fresh sheet of paper towels to dry completely before using.
- Preheat oven to 325°F (160°C).
- Grease three to four large baking sheets.
- In a large mixing bowl, beat 2 large eggs and 1/4 teaspoon of salt until light and fluffy.
- Gradually add 1 cup of granulated sugar, 1/4 cup at a time, beating constantly at medium speed, ensuring each addition is fully incorporated.
- Increase the mixer speed to high.
- Continue beating until the mixture is thick, pale, and forms ribbons when the beaters are lifted (about 5-10 minutes).
- Gently fold in 1 teaspoon of vanilla extract, 1/2 cup of all-purpose flour, 2 cups of sweetened shredded coconut, 1/2 cup of semi-sweet chocolate chips, and the prepared cherries.
- Drop rounded tablespoons of dough (approximately 1 1/2 inches apart) onto the prepared baking sheets.
- Gently press down on each macaroon slightly.
- Bake for 15-19 minutes, or until golden brown around the edges.
- Let the macaroons cool completely on wire racks before serving.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
10g
Carbs
3g
