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.
Servings 60 cookies (approx)
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.
