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You are here: Home / Recipes / Cookies

Bite Sized Cherry Macaroons

By Susie Weinrich · Date Dec 4, 2024· 2 Comments · May contain affiliate links.

Pinterest image for cherry and coconut macaroons being held on a cake stand.
Pinterest image for cherry and coconut macaroons on a cake stand.
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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!

Hand picking up a cherry macaroon.

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!

Cherry macaroons piled on a cake stand to enjoy.

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.

Ingredients needed to prepare cherry macaroons.

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.

Susie holding a cake stand filled with a pile of cherry macaroons.

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.

Kitchen aid paddle creaming ingredients for cherry macaroons.

Step 1

Cream together the butter and shortening.

Paddle resting in a mixing bowl with the batter for cherry macaroons.

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.

Cherries mixed into cherry macaroon batter.

Step 3

By hand stir in the chopped cherries, coconut and nuts.

Empty cookie scoop resting on the baking sheet next to cherry macaroon cookie batter scoops.

Step 4

Drop by the rounded teaspoon-ful onto a parchment lined baking sheet.

Top each cookie with ¼ of a maraschino cherry.

Cherry Macaroons that have been baked, cooling on a wire rack.

Step 5

Bake at 350°F for 10-12 minutes.

Cherry macaroons piled on a cake stand to enjoy.

Step 6

Let cool on the baking sheet for about 10 minutes, then eat them up!!!

More Old Fashioned Cookie Recipes

  • a stack of sugar cookies with a glass of milk
    Mom’s Sugar Cookie Recipe
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    Peanut Butter Chocolate Star Cookies
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    Classic Holiday Fruitcake Cookies
  • An old fashioned molasses crinkle cookie on a plate
    Old Fashioned Molasses Crinkle Cookies

Susie leaning on the kitchen counter

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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

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Cherry macaroons piled on a cake stand to enjoy.

Bite Sized Cherry Macaroon Recipe

A little bite sized Cherry Macaroon that is full of coconut, pecans, maraschino cherries and almond extract flavor. Great cookies anytime of the year, but are truly a classic cook for Christmas and Easter.
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Servings: 60 cookies (approx)
Author: Susie Weinrich

Equipment

  • small cookie scoop or melon baller (optional)
  • 9×13 baking pan
  • Parchment paper

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
    Kitchen aid paddle creaming ingredients for cherry macaroons.
  • 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
    Paddle resting in a mixing bowl with the batter for cherry macaroons.
  • By hand stir in the cherries, coconut and nuts.
    ½ cup chopped maraschino cherries, 2 cups shredded sweetened coconut, 1 cup chopped pecans
    Cherries mixed into cherry macaroon batter.
  • 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!
    Empty cookie scoop resting on the baking sheet next to cherry macaroon cookie batter scoops.
  • 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.
    Cherry Macaroons that have been baked, cooling on a wire rack.
  • Store at room temp in a covered container.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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  1. Melissa Sarah says

    December 13, 2024 at 8:01 pm

    Can you subscription the Crisco for coconut oil?!

    Reply
    • Susie Weinrich says

      December 14, 2024 at 8:01 am

      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.

      Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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