Easy Cherry Almond Macaroons – A very simple, easy coconut macaroon recipe with the added flavors of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.
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 glace cherry on top were among my favorites.
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. Cherries and almonds are a natural flavor combination so some toasted ground almonds make a delicious addition to these quick and easy cookies too. These 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?
- 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
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.
Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
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.
Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
Cool completely on the baking sheet before removing the cookies.
Store in airtight containers.