Easy Cherry Almond Macaroons. A very simple, easy coconut macaroon recipe with the added flavours of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.
Easy Cherry Almond Macaroons
These Cherry Almond Macaroons immediately bring me back to my childhood. Growing up, while other kids my age turned up their noses at many coconut cookies during the Holidays, I was an obvious exception.
Coconut covered snowballs, Partridgeberry Coconut Meringue Squares and Coconut (Macaroon) Haystacks with a bright red glacé cherry on top were among my favourites.
This recipe was inspired by those coconut haystacks, often formed by using a boiled egg cup to make the shape. I always wanted to pick all the cherries off the tops of those cookies when I was a kid, so rather than do that, I thought I’d just add more to the recipe.
Red Glacé Cherries are used in this recipe or use well drained maraschino cherries.
Cherries and almonds are a natural flavour combination so some toasted ground almonds make a delicious addition to these quick and easy cookies too. These Cherry Almond Macaroons are so easy to make and since there will always be some coconut lovers in any group, so why not add these to your Holiday baking list?
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If you liked this Cherry Almond Macaroons might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection.
Newfoundland Christmas Cookie Recipes
- 4 cups sweetened dried coconut
- 1 1/2 cups toasted ground almonds
- 1 cup glace cherries cut in quarters (Maraschino or dried cherries can also be used)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- pinch salt
- 1 can 300 ml sweetened condensed milk
- 2 large egg whites
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Toast whole almonds at 350 degrees F in a single layer on a baking sheet for about 5-7 minutes. Cool completely before grinding them in a food processor or blender.
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Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
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Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
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Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
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Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
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Cool completely on the baking sheet before removing the cookies.
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Store in airtight containers.
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Tiffany Quinlan
Friday 7th of October 2016
Your Christmas cookbook calls these haystacks. Growing up in Central NL (Baytona - yes, it's a real place!), we called these macaroons. It wasn't until a few years ago I was actually introduced to a real French macaroon (life changing). Our version of haystacks are marshmallows dipped in melted Mackintosh toffee bars and rolled in rice Krispies. Delish! You could elevate these by making homemade marshmallow and caramel sauce. *hint hint* for your next cookbook :)
P.S. I have all three of your books and absolutely love them. I refer back to them all the time when I'm looking for a good old Newfoundland classic. Your cod-au-gratin is the best I've ever tasted! Keep it up!!
Barry C. Parsons
Thursday 13th of October 2016
I love French Macarons too. Only one o and made with ground almonds not coconut. I'm thinking of doing a post about them.
Barry C. Parsons
Tuesday 26th of November 2013
I'd say too fine. Toasting the almonds is what really adds flavor here.
Anonymous
Tuesday 26th of November 2013
can you use almond meal instead of grounded almonds, or is this too fine?