Coconut Macaroons with Almonds and Cherries


Make the batter for these cookies a day ahead, then bake them just before guests arrive to scent your home with a fresh-baked welcome. If dried cherries aren’t available, use dried cranberries instead.

  • 18Servings


  • 2 1/2 cups unsweetened shredded coconut
  • 1 1/2 cups sugar
  • 1/3 cup flour
  • 4 large egg whites
  • 1/2 tsp. salt
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds
  • 1 tsp. vanilla extract
  • 4 oz. bittersweet chocolate, chopped


Combine coconut, sugar, flour, egg whites and salt in saucepan. Cook over medium-high heat 5 minutes, or until mixture thickens and pulls away from bottom of pan, stirring constantly. Transfer to bowl. Fold in cherries, almonds and vanilla extract, and cool.

Preheat oven to 325F. Line baking sheet with parchment paper. Drop mounds of 2 Tbs. batter for each cookie onto baking sheet. Bake 25 minutes, or until golden brown. Transfer to wire rack, and cool. Flip parchment paper on baking sheet so clean side is up.

Place chocolate in small glass bowl, and microwave on medium power 90 seconds, or until melted, stirring every 15 seconds. Dip macaroon bottoms in chocolate, scraping off any excess chocolate on side of bowl. Place macaroons chocolate-side down on parchment paper. Let stand 30 minutes at room temperature, or until chocolate is set. Refrigerate until ready to serve.

Nutrition Information

  • Calories: 132
  • Carbohydrate Content: 22 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 111 mg
  • Sugar Content: 19 g