Cocoa Cherry Macaroons (Print Version)
Sweet coconut treats with chocolate chips and candied cherries, simple to make and irresistibly delicious.
# Ingredients:
→ Base
01 -
6 cups sweetened flaked coconut
02 -
1 can (14 oz) sweetened condensed milk
03 -
1 teaspoon vanilla extract
→ Mix-ins
04 -
1 cup mini semi-sweet chocolate chips
05 -
½ cup candied dried cherries, diced
→ Optional
06 -
High-quality dipping chocolate for coating
# Steps:
01 -
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
02 -
In a large bowl, thoroughly combine the flaked coconut, sweetened condensed milk, and vanilla extract until well incorporated.
03 -
Gently fold in the mini chocolate chips and diced dried cherries, ensuring even distribution throughout the coconut mixture.
04 -
Using a tablespoon or small cookie scoop, drop rounded portions of the mixture onto the prepared baking sheets, leaving about 2.5 cm (1 inch) between each macaroon.
05 -
Bake for 12-15 minutes or until the edges begin to turn golden brown while the centers remain soft.
06 -
Allow macaroons to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
07 -
If desired, melt the dipping chocolate according to package instructions and dip the bottoms of the cooled macaroons. Place on parchment paper until chocolate sets.
# Notes:
01 -
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
02 -
These macaroons freeze well for up to 3 months when properly stored.