Cocoa Cherry Macaroons

These cocoa cherry macaroons transform simple ingredients into an irresistible treat that balances sweet coconut with rich chocolate and tart cherries. The chewy texture and decadent flavor profile make these cookies perfect for both everyday indulgence and special occasions.

I first made these macaroons for a holiday cookie exchange and they vanished faster than any other cookie on the table. Now they're requested at every family gathering, especially by my chocolate loving nieces.

Ingredients

• Sweetened flaked coconut forms the base of these macaroons giving them their classic chewy texture and distinctive appearance
• Sweetened condensed milk binds everything together while adding richness and a caramelized quality when baked
• Vanilla extract enhances all the flavors look for pure extract rather than imitation for best results
• Mini semi sweet chocolate chips distribute throughout the cookies ensuring chocolate in every bite
• Candied dried cherries provide tart contrast to the sweet coconut choose plump bright colored cherries for best flavor
• Dipping chocolate optional but recommended use a high quality bar chocolate rather than chips for smoother melting

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 325°F and line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup easier.

Combine Wet Ingredients

In a large mixing bowl, pour the sweetened condensed milk and add the vanilla extract. Stir until completely combined. The vanilla should be thoroughly incorporated throughout the condensed milk.

Add Coconut

Gradually add the sweetened flaked coconut to the milk mixture, stirring constantly. The mixture will become quite thick and sticky. Ensure every strand of coconut is coated with the sweetened condensed milk for even moisture distribution.

Incorporate Mix ins

Gently fold in the mini chocolate chips and diced dried cherries. Distribute them evenly throughout the coconut mixture. The chips may start to melt slightly from the friction of stirring, creating delightful chocolate streaks.

Shape the Macaroons

Using a cookie scoop or two tablespoons, form rounded mounds of the mixture and place them about 1 inch apart on the prepared baking sheets. The cookies will not spread much during baking. For a more polished look, you can slightly dampen your hands and gently shape each mound into a more compact dome.

Bake to Perfection

Bake in the preheated oven for 15 to 18 minutes until the edges and some coconut strands turn golden brown. The centers will remain slightly soft but will firm up as they cool.

Cooling Phase

Allow the macaroons to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This prevents them from falling apart while still warm.

Optional Chocolate Dip

If desired, melt your dipping chocolate in a microwave safe bowl in 30 second increments, stirring between each. Once smooth, dip the bottom of each cooled macaroon in chocolate and place on parchment paper to set. You can also drizzle chocolate over the tops for an extra decorative touch.

Bookmark

The secret to these macaroons is the candied cherries. I discovered this addition when trying to use up leftover holiday baking ingredients. My grandmother always said coconut desserts need something tart to balance the sweetness, and these cherries provide exactly that counterpoint while adding a festive pop of color.

Storage Solutions

These macaroons stay fresh in an airtight container at room temperature for up to one week. The texture actually improves after the first day as the flavors meld together. For longer storage, place them in a single layer in a freezer safe container with parchment between layers and freeze for up to three months. Let them thaw at room temperature for about 30 minutes before serving.

Ingredient Substitutions

While traditional macaroons call for sweetened coconut, you can use unsweetened if you prefer less sweetness overall. You may want to add 2 tablespoons of sugar to the mixture if using unsweetened coconut. For a different flavor profile, substitute dried cranberries or blueberries for the cherries. Allergic to dairy? Try using coconut condensed milk as a substitute for the traditional sweetened condensed milk for a fully dairy free version.

Serving Suggestions

These macaroons make a stunning addition to any dessert tray when arranged in a spiral pattern. Serve them alongside strong coffee or hot tea for the perfect afternoon treat. For an elegant dessert, sandwich a small scoop of cherry ice cream between two macaroons and freeze until serving time. During the holidays, package them in decorative tins lined with parchment paper for a homemade gift that everyone will appreciate.

Recipe Q&A

→ How long do Cocoa Cherry Macaroons stay fresh?

When stored in an airtight container at room temperature, these macaroons will stay fresh for 5-7 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months.

→ Can I substitute the candied cherries with fresh ones?

Fresh cherries contain too much moisture for these macaroons. If you don't have candied cherries, dried cherries or cranberries make excellent alternatives, providing similar texture and sweetness.

→ Are these macaroons gluten-free?

Yes, these macaroons are naturally gluten-free as they use coconut as the base rather than flour. However, always check your chocolate chip ingredients to ensure they haven't been processed with gluten-containing products if you have celiac disease or gluten sensitivity.

→ What's the best way to shape these macaroons?

A small cookie scoop or tablespoon works perfectly for uniform macaroons. For best results, slightly dampen your hands before shaping to prevent the mixture from sticking, and gently press the tops to create a smooth dome shape.

→ Can I make these macaroons less sweet?

To reduce sweetness, you can use unsweetened coconut flakes instead of sweetened ones. You might also consider using dark chocolate chips rather than semi-sweet and reducing the amount of candied cherries slightly.

→ What type of chocolate works best for dipping?

A high-quality baking chocolate or chocolate made specifically for dipping works best. Dark, milk, or semi-sweet chocolate all complement these macaroons beautifully, depending on your preference. Adding a small amount of coconut oil to the melted chocolate helps create a smoother dipping consistency.