Best 8 Cheery Cherry Macaroons Recipes

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**Indulge in a delightful culinary experience with our exquisite Cherry Macaroons, a symphony of flavors and textures that will tantalize your taste buds.** These delicate French treats, handcrafted with love and precision, are the perfect embodiment of culinary artistry. Embark on a sweet journey as we unveil two enticing variations of this classic confection: the traditional Cherry Macaroons, a timeless treasure, and the Chocolate-Dipped Cherry Macaroons, a decadent twist that elevates this classic to new heights of indulgence. With our easy-to-follow recipes, you'll discover the secrets behind creating these ethereal confections, transforming your kitchen into a haven of sweet inspiration.

Let's cook with our recipes!

CHEERY CHERRY MACAROONS



Cheery Cherry Macaroons image

If you like coconut and maraschino cherries, you're bound to love these delightful little cookies. They come out delicious and they make a pretty presentation.

Provided by Karen..

Categories     Drop Cookies

Time 22m

Yield 72 cookies

Number Of Ingredients 10

1 1/2 cups sugar
1 1/3 cups shortening
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups flaked coconut
1 cup of drained maraschino cherry, chopped

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, cream sugar and shortening together.
  • Add eggs and almond extract and mix well.
  • Combine flour, soda, powder and salt and gradually add to creamed mixture.
  • Stir in coconut and cherries, this will take a bit because the dough is very stiff.
  • Drop by rounded teaspoonfuls 2 inches apart onto greased or non stick cookie sheets.
  • Bake for 10 to 12 minutes or until light golden brown.
  • Cool on racks.

CHOCOLATE-DIPPED CHERRY MACAROONS



Chocolate-Dipped Cherry Macaroons image

Besides Christmas, my next favorite holiday for some specialty baking has to be Valentine's Day.

Categories     dessert

Time 1h10m

Yield 30 servings

Number Of Ingredients 9

2/3 c. Small-chopped Maraschino Cherries
14 oz. weight Sweetened Shredded Coconut
3/4 c. 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 Into 1/2-inch Pieces

Steps:

  • Preheat oven to 325°. Line two baking sheets with parchment paper and set aside. Spread chopped cherries out on a paper-towel-lined plate. Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract. Then fold in the chopped cherries. This will turn the mixture a light pink color-just fold until the whole mixture is evenly colored. Sprinkle flour evenly over the mixture and then fold again to incorporate. With a stand mixer or hand mixer, with the whisk attachment, whip egg whites and salt on high speed until there are medium-firm peaks. Very gently fold egg whites into coconut mixture. Using a medium-sized cookie scoop (the one I used is 1-3/4 inches in diameter), pack the coconut mixture fairly tightly into the scoop, and drop the batter onto prepared baking pans. Place both pans in the oven and bake for about 30-33 minutes, or until golden brown and set, alternating pans halfway through the total baking time. Remove pans from oven and let macaroons cool on the pan for 5 minutes before removing them to a rack to cool completely. Line a pan with parchment paper and set aside. In a very small microwave-safe bowl, gently melt the chocolate in the microwave. Heat for 15-20 seconds at a time, stirring in between, taking extra care to make sure the chocolate doesn't scorch. Dip the bottom of each macaroon into the melted chocolate, so chocolate reaches about ¼ inch up the sides. Wiggle the macaroon so excess chocolate will fall back into the bowl. Very gently scrape the bottom of the macaroon across the lip of the bowl, from inside of bowl to outside, to let excess chocolate fall back into the bowl. Place chocolate dipped cherry macaroon on parchment paper lined pan. Repeat until all macaroons are dipped. Let macaroons sit at room temperature until chocolate is set, or place in refrigerator for 10 minutes to speed up the process. Store in an airtight container at room temperature for a few days. These also freeze very well in an airtight container with parchment paper separating any layers of macaroons.

CHERRY MACARONS



Cherry Macarons image

Number Of Ingredients 13

4 oz. confectioners' sugar
2 oz. almond flour
1 oz. granulated sugar
2 large egg whites
¼ tsp salt
Red GEL food color (do not use liquid, only gel)
For the frosting
4 oz. softened cream cheese
1 stick softened salted butter
3-4 cups powdered sugar
2 tbsp Maraschino cherry juice
6 maraschino cherries (halved)
**IMPORTANT- this cherry macaron recipe is weighted out in oz. and should be kept that way. If you try to change to cup equivalents it may not turn out the same.

Steps:

  • Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
  • Sift together the almond flour and powdered sugar in a large bowl and set aside.
  • In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
  • Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
  • Add a couple drops of food color into the egg whites but do not mix together.
  • Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
  • Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
  • Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
  • Fill the bag with the macaron batter and set aside.
  • Prepare a baking sheet with a silicone mat (you can also use parchment paper).
  • Pipe about 1 ½-2" circles with all of the batter placing them about 1" apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release4 all of the air bubbles. Use a toothpick to pop all the ones that you can.
  • Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a "shell".
  • After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the "feet" or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
  • Allow the shells to cool completely before trying to remove from the pan.
  • Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
  • Add in the cherry juice and mix well.
  • Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
  • Fill a piping bag or a Ziplock bag with the frosting.
  • Turn over half of the macaron shells and fill with about 1 tbsp of the frosting, top with half of a cherry. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight.
  • owever, you can eat them immediately. Store in the refrigerator for up to 3 days. Makes 12 macarons (24 shells)

Nutrition Facts : Calories 640 calories, Carbohydrate 130 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 126 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHERRY MACAROONS



Cherry Macaroons image

I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 10

1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup maraschino cherries, chopped

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CHERRY MACAROONS



Coconut Cherry Macaroons image

Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.

Provided by Food Network Kitchen

Time 1h39m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
1/2 cup dried cherries, finely chopped
Finely grated zest of 1/2 orange
2 teaspoons pure vanilla extract
2 large egg whites, lightly beaten
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
  • Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
  • Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

STAINED GLASS CHERRY MACAROONS



Stained Glass Cherry Macaroons image

Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 7 dozen.

Number Of Ingredients 8

6 large egg whites
3/4 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sugar
8 cups sweetened shredded coconut (22 ounces)
3/4 cup finely chopped green candied cherries
3/4 cup finely chopped red candied cherries
1/3 cup all-purpose flour

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts :

CHOCOLATE-CHERRY-COCONUT MACAROONS



Chocolate-Cherry-Coconut Macaroons image

An interesting take on macaroons. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. The cherries will add extra softness to the macaroons. Just be sure to squeeze as much of the cherry juice off as you can or the cookies will spread and become hat-shaped. Prep time is a guess.

Provided by the_cookie_lady

Categories     Drop Cookies

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped maraschino cherry
2 eggs
1/8 teaspoon salt
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/3 cup all-purpose flour
2 cups flaked coconut
1 (6 ounce) package semi-sweet chocolate chips

Steps:

  • Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
  • Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
  • Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 2.1, Cholesterol 11.8, Sodium 23.1, Carbohydrate 10, Fiber 0.5, Sugar 8.6, Protein 0.8

MACAROON CHERRY PIE



Macaroon Cherry Pie image

I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
3 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon red food coloring, optional
TOPPING:
1 large egg, room temperature, lightly beaten
2 tablespoons 2% milk
1 tablespoon butter, melted
1/4 teaspoon almond extract
1/4 cup sugar
1/8 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup sliced almonds

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

Nutrition Facts : Calories 434 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 199mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Use fresh or frozen cherries for the best flavor.
  • If using fresh cherries, be sure to pit them before using.
  • If using frozen cherries, thaw them before using and drain off any excess liquid.
  • Be sure to toast the coconut flakes before using. This will deepen their flavor and make them more crunchy.
  • Do not overmix the batter. Overmixing will make the macaroons tough.
  • Drop the batter onto the prepared baking sheet using a teaspoon. Do not spread the batter out.
  • Bake the macaroons until they are golden brown on the bottom. Do not overbake, or they will be dry.
  • Let the macaroons cool completely before serving.

Conclusion:

These cheery cherry macaroons are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet cherry flavor, and crunchy coconut topping, these macaroons are sure to be a hit. So next time you are looking for a special dessert, give these cheery cherry macaroons a try.

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