Coconut Macaroons are crispy on the outside, soft on the inside and juicy in the center. If you think these coconut macaroons are difficult to cook, you are wrong. Coconut macaroons and macarons are two different cookies.
All you need to do is mix four ingredients and bake these coconut macaroons with maraschino cherries in the oven until lightly browned.
How to make Cherry Topped Coconut Macaroons
- Step 1. Preheat oven to 325°F. In a large mixing bowl, mix together 1 can sweeten condensed milk, 1 beaten egg white, 1 package flaked coconut, and 2 tsp of vanilla extract. Don’t overmix.
- Step 2. Line a baking sheet with parchment paper or aluminum foil. If you use a foil, spray it with cooking spray.
- Step 3. Scoop up about 2 tsp of coconut mixture using a spoon. Place onto the prepared baking sheet.
- Step 4. Add one maraschino cherry to the top of each coconut macaroon.
- Step 5. Bake coconut macaroons in the preheated oven for 15 minutes or until slightly golden brown. Then, remove the baking sheet from the oven and transfer coconut macaroons with maraschino cherries to the cooling rack. Let them cool until firm and set. Enjoy!
Recipe Tips;
- 1 can (14 oz) flaked coconut is approximately 5 ⅓ cups.
- These coconut macaroons can burn quickly, so watch them at the end of baking.
- It is better to bake coconut macaroons on a baking sheet lined with parchment paper, but if you don’t have it, you can use aluminum foil and cooking spray.
- You can decorate coconut macaroons with chocolate sauce.
HOW LONG DO COCONUT MACAROONS LAST?
You can store these coconut macaroons with maraschino cherries for up to 3 days at room temperature, for up to 5 days in the refrigerator, or for up to a month in the freezer.
DO YOU REFRIGERATE COCONUT MACAROONS?
If you are planning to eat the coconut macaroons in one or two days, you can store them in an airtight container for 2-3 days at room temperature.
If you are planning to store them longer, you can do it for up to 5 days in the refrigerator, or for up to a month in the freezer.
HOW TO STORE COCONUT MACAROONS?
You can store your coconut macaroons at room temperature, in the refrigerator and you can store leftovers in the freezer.
Just put your coconut macaroons in an airtight container when they completely cooled to room temperature
IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!
- KENTUCKY BUTTER CAKE
- BLUEBERRY DELIGHT
- AMAZING LEMON BROWNIES
- SUPER MOIST SPICE CAKE
- MINI LEMON DROP CAKES
Ingredients
- - 1 can (14 oz) sweetened condensed milk;
- - 1 egg white, beaten;
- - 1 package (14 oz) flaked coconut;
- - 2 tsp vanilla extract;
- - maraschino cherries.
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or aluminum foil. If you use a foil, spray it with cooking spray.
- In a large mixing bowl, mix together 1 can sweeten condensed milk, 1 beaten egg white, 1 package flaked coconut and 2 tsp vanilla extract.
- Scoop up about 2 tsp of coconut mixture using a spoon. Place onto the prepared baking sheet. Then, add maraschino cherries to the top.
- Bake in the preheated oven for 15 minutes or until slightly golden brown. Remove the baking sheet from the oven. Transfer coconut macaroons to the cooling rack and let them cool until firm and set. Enjoy!
Cherry Topped Coconut Macaroons FAQS;
why did my coconut macaroons spread?
Coconut macaroons may spread during baking and it is ok. But they can spread a lot if you’ve used finely ground coconut. We suggest using coconut flakes for the best result.
why did my coconut macaroons go flat?
There are several reasons why your coconut macaroons might be flat.
First, if you used fewer coconut flakes. Ideally, you need to use flaked coconut in this recipe because it is larger, more tender, and softer.
Second, if you overmixed the coconut, beaten egg white, and condensed milk mixture.
Third, if the batter for coconut macaroons warmed up (for the best result, you can put the coconut macaroon batter in the refrigerator). You should follow the recipe closely if you don’t want to make flat coconut macaroons.
why are my coconut macaroons runny?
Your coconut macaroons may be runny before baking if you have used too much-condensed milk.
If you have mixed all the ingredients for the coconut macaroons (not including maraschino cherries) and you see that the coconut flakes and condensed milk batter are very liquid, you can add more flakes to fix it.
Leave a Reply