Chocolate Cherry Coconut Macaroons
Indulge your sweet tooth with these irresistible Chocolate Cherry Coconut Macaroons, a delightful twist on the classic macaroon recipe! Featuring a luscious combination of sweetened shredded coconut, tangy dried cherries, and rich dark chocolate, these treats are the perfect blend of chewy, fruity, and decadent flavors. Lightly sweetened with condensed milk and infused with a hint of vanilla, they achieve their airy texture thanks to perfectly whipped egg whites. Each golden-brown morsel is dipped in silky melted chocolate for an extra layer of indulgence and finished with a delicate chocolate drizzle. Perfect as a crowd-pleasing dessert or a homemade gift, these macaroons are quick to prepare, taking just 15 minutes of prep time, and bake to perfection in under half an hour. Whether you're a coconut lover or a chocolate enthusiast, this recipe will become your new go-to for bite-sized bliss!
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 1 pinch Salt
- 100 grams Dried cherries, roughly chopped
- 150 grams Dark chocolate, chopped (or use chocolate chips)
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well blended.
In a separate clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. You can use a hand mixer or a stand mixer for this step.
Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites.
Add the chopped dried cherries to the mixture and fold them in evenly.
Use a small cookie scoop or a tablespoon to drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden brown. Rotate the baking sheets halfway through for even baking.
Remove the macaroons from the oven and let them cool completely on the baking sheets.
While the macaroons are cooling, melt the dark chocolate with the coconut oil in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in short intervals, stirring frequently.
Once the macaroons are cool, dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment-lined baking sheets. Drizzle any remaining chocolate over the tops for decoration, if desired.
Let the chocolate set completely at room temperature, or place the macaroons in the refrigerator for faster setting.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 304.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 712 mg | 55% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
