Marry This Chocolate-Dipped Cherry Macaroons recipe is a chewy and moist cookie, which is made with maraschino cherries and sweetened shredded coconut. It’s the perfect holiday cookie, ready in about an hour and 15 minutes.
Jump to RecipeChocolate-Dipped Cherry Macaroons Ingredients
- 2/3 cup Small-chopped Maraschino Cherries
- 14 oz. weight Sweetened Shredded Coconut
- 3/4 cup Sweetened, Condensed Milk
- 1/2 tsp. Pure Vanilla Extract
- 1/2 tsp. Pure Almond Extract
- 3 Tbsp. All-purpose Flour
- 2 Large Egg Whites, at room temperature
- 1/4 tsp. Kosher Salt
- 6 oz. weight Ghirardelli Semi-sweet Chocolate Baking Bar, chopped
How To Make Chocolate-Dipped Cherry Macaroons
- Prep Oven and Cherries: Preheat your oven to 325°F. Line two baking sheets with parchment paper. Spread the chopped cherries out on a paper towel-lined plate to drain off excess moisture.
- Mix the Coconut Base: In a large bowl, stir together the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Gently fold in the drained, chopped cherries until the mixture is a light pink color. Sprinkle the flour over the mixture and fold it in.
- Whip and Fold Egg Whites: In the clean bowl of a stand mixer or with a hand mixer, whip the room-temperature egg whites and salt on high speed until they hold medium-firm peaks. Gently fold the whipped egg whites into the coconut mixture until just combined.
- Scoop and Bake: Using a medium-sized cookie scoop (about 1 ¾ inches), drop packed scoops of the batter onto the prepared baking sheets. Bake for 30–33 minutes, rotating the pans halfway through, until the macaroons are golden brown and set.
- Cool and Melt Chocolate: Let the macaroons cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. While they cool, gently melt the chopped chocolate in a small microwave-safe bowl in 15–20 second intervals, stirring in between, until smooth.
- Dip and Set: Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped macaroons on a parchment-lined pan and let them sit at room temperature until the chocolate is firm, or place them in the refrigerator for 10 minutes to speed up the process.
Recipe Tips
- How to keep the macaroons from spreading? Whipping the egg whites to medium-firm peaks and then gently folding them in is the secret. This gives the macaroons structure and lift, preventing them from spreading into flat, sticky puddles.
- Why are my macaroons too sticky to handle? This is a very sticky batter! Using a cookie scoop is highly recommended for uniform shaping and to keep your hands clean. Packing the mixture firmly into the scoop also helps the macaroons hold their shape.
- Can I use unsweetened coconut? It is not recommended for this recipe. Sweetened shredded coconut has a finer texture and the perfect moisture content that works with the sweetened condensed milk to create the classic chewy macaroon texture.
- How do I prevent the chocolate from burning? The key is to microwave the chocolate in very short bursts (15-20 seconds at a time) and to stir it well after each interval. This allows the residual heat to melt the chocolate gently without scorching it.
What To Serve With Cherry Macaroons
These sweet and chewy cookies are a festive treat that are perfect on their own. They are a wonderful addition to a holiday cookie platter and pair beautifully with:
- A hot cup of coffee or a cappuccino
- A mug of rich hot chocolate
- A cold glass of milk
How To Store Cherry Macaroons
- Room Temperature: Store the finished macaroons in an airtight container, with wax or parchment paper between the layers to prevent them from sticking. They will stay fresh at room temperature for up to 5 days.
- Freeze: These macaroons freeze exceptionally well. Place them in a freezer-safe container, layered with parchment, for up to 3 months. Let them thaw at room temperature before serving.
Cherry Macaroons Nutrition Facts
- Serving: 1 macaroon
- Calories: 160 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 6g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a very common question! A macaroon (like this recipe) is a chewy, dense, drop-style cookie made with shredded coconut. A macaron is a delicate French sandwich cookie made with almond flour, meringue, and a filling.
Yes, it’s highly recommended. Room temperature egg whites whip up much faster and create more volume than cold egg whites, which is essential for giving these dense cookies some lift and a lighter texture.
Absolutely. Milk chocolate, dark chocolate, or even white chocolate would all be delicious for dipping these macaroons. You could even tint white chocolate with a drop of pink food coloring for an extra festive look.
Try More Recipes:
Chocolate-Dipped Cherry Macaroons Recipe
Course: DessertCuisine: AmericanDifficulty: Easy30
servings20
minutes33
minutes160
kcalChewy, moist coconut and almond macaroons studded with sweet maraschino cherries, all dipped in a rich semi-sweet chocolate base.
Ingredients
2/3 cup finely chopped Maraschino Cherries
14 oz. Sweetened Shredded Coconut
3/4 cup Sweetened Condensed Milk
1/2 tsp each: Vanilla Extract & Almond Extract
3 Tbsp. All-purpose Flour
2 Large Egg Whites, room temperature
1/4 tsp. Kosher Salt
6 oz. Semi-sweet Chocolate, chopped
Directions
- Preheat oven to 325°F. Drain the chopped cherries well on a paper towel.
- In a large bowl, mix the coconut, sweetened condensed milk, and extracts. Fold in the drained cherries, then the flour.
- In a separate, clean bowl, whip the egg whites and salt to medium-firm peaks.
- Gently fold the whipped egg whites into the coconut mixture until just combined.
- Use a cookie scoop to drop packed mounds of the batter onto parchment-lined baking sheets.
- Bake for 30–33 minutes, until golden brown. Let cool completely.
- Melt the chocolate carefully in the microwave.
- Dip the bottom of each cooled macaroon into the melted chocolate and let them set on parchment paper until firm.
Notes
- The most important tip for a light texture is to whip the egg whites separately to stiff peaks and then gently fold them in; do not overmix.
- It is crucial to drain the chopped maraschino cherries on a paper towel to remove excess moisture and prevent the macaroons from being too wet.
- For the best results, use a cookie scoop to create uniform macaroons that will bake evenly.
- Be very careful when melting the chocolate in the microwave; heat it in short 15-20 second intervals to prevent it from scorching.
