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Easy Cherry Almond Macaroons shown on red serving plate with Christmas decorations in background

Easy Cherry Almond Macaroons

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 dozen cookies
Author Barry C. Parsons

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
  3. Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
  4. 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.
  5. Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
  6. Cool completely on the baking sheet before removing the cookies.
  7. Store in airtight containers.