These bite sized Coconut and Cherry Macaroons are so delicious – if you love flavors of coconut, almond extract and maraschino cherries, then jump right down to the recipe and get in your kitchen! These Macaroons are a classic Christmas cookie, but I think they are absolutely perfect around Easter too!
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This is a very easy cookie to make and they are just bite sized, so they are the perfect sweet treat that isn’t too much. Some other bite sized treats we love are these Pecan Snowball Cookies and Peanut Clusters!
Macaroon vs Macron
Have you ever thought…”Am I saying it right? Is it MacarOON or MacrON?” Well, I’m here to tell you that they are two totally different types of cookies!
A Macaroon, which is what this Cherry Macaroon Recipe is, is a small mounded cookie that contains coconut.
A Macron is a delicate sandwich style cookie that has a light cream filling. It is a traditional French cookie that can be difficult to perfect. They are made with meringue usually come in different colors and flavors.
Ingredient Details
Salted Butter & Crisco – A mixture of butter and Crisco (also called shortening) is perfect for these cookies!
Sugar – You will just need plain white sugar for these Coconut Cherry Macaroons, no brown sugar in this recipe.
Large Eggs – 2 large eggs mix into these cookies.
Almond Extract – We LOVE almond extract. Just about any dessert that includes it is my favorite. If you also love almond extract, you are going to love these macaroons. A little goes a long way, so just add the 1 teaspoon to the mixture.
All Purpose Flour, Baking Powder, Kosher Salt – These are the dry ingredients for the Cherry Macaroon Cookies. Make sure you are using kosher salt, not iodized table salt.
Maraschino Cherries – You can usually find maraschino cherries in the aisle with other sundae toppings, or the baking aisle. You will use just about an entire jar between mixing them in the cookies and topping them.
Shredded Sweetened Coconut – Just a traditional coconut flake is all you need, no need to get the “angel hair” coconut. But make sure that you DO use sweetened coconut.
Pecans or Walnuts – We always use pecans, but walnuts will work too. They add a nice nutty crunch to the cookies.
How To Make Cherry Macaroons
Before you make these Cherry Macaroons it is important that you make them BITE SIZED! If you make them larger they will not bake properly or set up in the oven.
These cookies are super easy to make! The following is a quick overview of the steps to make Cherry Macaroon Cookies, for more detailed instructions and ingredient amounts, head down to the recipe card.
Step 1
Cream together the butter and shortening.
Step 2
Add in the sugar. Then one egg at a time and the almond extract.
Blend in the flour, baking powder and kosher salt.
Step 3
By hand stir in the chopped cherries, coconut and nuts.
Step 4
Drop by the rounded teaspoon-ful onto a parchment lined baking sheet.
Top each cookie with ¼ of a maraschino cherry.
Step 5
Bake at 350°F for 10-12 minutes.
Step 6
Let cool on the baking sheet for about 10 minutes, then eat them up!!!
More Old Fashioned Cookie Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Bite Sized Cherry Macaroon Recipe
Ingredients
- ½ cup butter
- ½ cup shortening - (Crisco)
- 1 cup sugar
- 2 eggs
- 1 tsp. almond extract
- 2 ½ cups all purpose flour
- 1 tsp. baking powder
- ¾ tsp. kosher salt
- ½ cup chopped maraschino cherries - plus more for garnish
- 2 cups shredded sweetened coconut
- 1 cup chopped pecans - (or chopped walnuts)
Instructions
- Before you begin, it is imperative to make these "bite sized" so they will bake up right in the oven. Each cookie should be about 1 teaspoon in size when dropped on the cookie sheet for the oven, they will expand and puff up in the oven.
- Preheat the oven to 350℉. Line baking pans or cookie sheets with parchment paper.
- With a stand or electric mixer, cream together the butter and shortening until combined and fluffy, up to 2 minutes.½ cup butter, ½ cup shortening
- Gradually add sugar, mixing well.1 cup sugar
- Add eggs and almond extract and mix together.2 eggs, 1 tsp. almond extract
- Blend in flour, baking powder and salt.2 ½ cups all purpose flour, 1 tsp. baking powder, ¾ tsp. kosher salt
- By hand stir in the cherries, coconut and nuts.½ cup chopped maraschino cherries, 2 cups shredded sweetened coconut, 1 cup chopped pecans
- Drop by rounded teaspoon onto baking sheet lined with parchment paper. Garnish each cookie top with ¼ of a maraschino cherry.It is very important you don't try to make larger macaroons, they won't bake and set right. These are written and tested to be smaller bite sized cookies. A rounded teaspoon of dough each!! A melon baller is perfect!
- Bake at 350°F for 10-12 minutes… if baking on a dark baking sheet, you will only need 10 minutes.
- Let the macaroons cool on the cookie sheet for about 10 minutes.
- Store at room temp in a covered container.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Melissa Sarah
Can you subscription the Crisco for coconut oil?!
Susie Weinrich
From my research it looks like you can sub coconut oil 1:1 ratio… but I have not tested it so I can’t say for sure it will work it this recipe.