Festive Coconut Macaroons: A Chewy, Tropical Delight for Every Occasion

The scent of toasted coconut, mingled with a hint of almond, always transports me back to my grandmother’s kitchen during the holidays. She had this uncanny ability to make even the simplest cookies feel like a true celebration. These Festive Coconut Macaroons, with their charmingly rustic appearance and delightful chew, were a staple on her cookie platters, nestled amongst the spritz and gingerbread. I remember helping her, my small hands carefully dropping spoonfuls of the coconut mixture onto the baking sheet, the vibrant colors of the candied cherries peeking out like little jewels. The joy wasn’t just in the eating, but in the shared act of creation, the warmth of the oven, and the promise of sweet indulgence.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 13-17 minutes
• Total Time: 28-32 minutes
• Servings: Approximately 24 cookies
• Yield: 24 cookies
• Dietary Type: Can be made gluten-free by ensuring flour is certified GF

Ingredients

Here’s what you’ll need to create these delightful macaroons:

• 4 large egg whites
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour (or gluten-free all-purpose flour blend)
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 4 cups shredded coconut (sweetened or unsweetened, your preference)
• 1/4 cup chopped candied red cherries
• 1/4 cup chopped green glazed cherries (ensure they are not mint-flavored)

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Rubber spatula or large spoon
• Baking sheets
• Parchment paper (optional, but recommended for easy cleanup)
• Wire cooling rack

Instructions

Creating these festive macaroons is a straightforward process, designed to bring joy to your kitchen and delight to your taste buds.

1. Prepare Your Baking Sheets: Begin by greasing and lightly flouring your cookie sheets. For an even easier cleanup and to prevent sticking, I highly recommend lining your baking sheets with parchment paper. This is a step that always pays off.

2. Whip the Egg Whites: In a large mixing bowl, add your 4 large egg whites. Using a whisk or an electric mixer on medium speed, beat the egg whites until they become foamy. You’re looking for a light, airy texture, not stiff peaks at this stage.

3. Incorporate Dry Ingredients: To the foamy egg whites, gradually add the sugar, flour, salt, and almond extract. Blend these ingredients well with your whisk or mixer. Continue mixing until everything is thoroughly combined and the mixture is smooth.

4. Fold in the Coconut and Cherries: Now comes the fun part where the macaroons get their signature texture and festive flair! Gently stir in the 4 cups of shredded coconut and the 1/4 cup chopped candied red cherries and 1/4 cup chopped green glazed cherries. Use a rubber spatula or a large spoon to fold these ingredients in, ensuring they are evenly distributed throughout the mixture without overmixing. You want to maintain the airiness from the egg whites.

5. Drop the Macaroons: Using a scant tablespoonful for each cookie, carefully drop mounds of the coconut mixture onto the prepared cookie sheets. Ensure you leave about 2 inches of space between each macaroon to allow for slight spreading during baking.

6. Bake to Perfection: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Bake the macaroons in the preheated oven for 13 to 17 minutes, or until they are set and only lightly browned around the edges. It’s important not to overbake them, as they can dry out quickly. The key is a gentle bake that allows the centers to remain wonderfully chewy.

7. Cool Immediately: As soon as the macaroons come out of the oven, remove them immediately to a wire rack to cool completely. This prevents them from continuing to cook on the hot baking sheet and becoming too crisp.

Expert Tips & Tricks

• Coconut Choice Matters: While the recipe doesn’t specify, I find that using sweetened shredded coconut often yields a slightly sweeter macaroon with a bit more moisture, contributing to that desirable chewy texture. If you prefer less sweetness, unsweetened coconut is perfectly fine, and you can always dust them with a little powdered sugar after baking.
• Cherry Integrity: The original recipe notes that the green cherries were changed from “candied” to “glazed.” This is likely because the intense heat can sometimes cause true candied cherries to bleed their color significantly. Glazed cherries tend to hold their color better, adding that vibrant visual appeal without compromising the cookie. When chopping, try to get a mix of both red and green in each cookie for maximum festive impact.
• Doneness Test: To check if your macaroons are done, gently touch the top of a cookie. It should feel firm to the touch, and the bottom and edges should just be beginning to turn a very light golden brown. They will continue to firm up as they cool.
• Uniform Size: For consistent baking and presentation, consider using a small cookie scoop to portion the macaroon mixture. This ensures each cookie is roughly the same size, leading to more even baking.

Serving & Storage Suggestions

These Festive Coconut Macaroons are a delight served simply on their own, showcasing their natural beauty and tropical flavor. They are also a fantastic addition to any cookie platter, providing a lovely contrast in texture and taste.

For the best flavor and texture, serve them at room temperature. They are perfect with a cup of tea, coffee, or a chilled glass of milk.

Storage: Once completely cooled, store the macaroons in an airtight container at room temperature for up to 3-4 days. They tend to maintain their chewy texture best when not refrigerated, as refrigeration can sometimes dry them out. If you need to store them for longer, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	122.9 kcal
Calories from Fat	82 kcal
Total Fat	9.2 g	14%
Saturated Fat	8.1 g	40%
Cholesterol	0 mg	0%
Sodium	26.5 mg	1%
Total Carbohydrate	9.9 g	3%
Dietary Fiber	2.4 g	9%
Sugars	6.7 g	26%
Protein	1.7 g	3%

Nutritional values are estimates and can vary based on specific ingredients used (e.g., sweetened vs. unsweetened coconut, type of cherries).

Variations & Substitutions

While these macaroons are classic and delightful as is, here are a few ways to make them your own:

• Citrus Zest: For a brighter, more complex flavor, add the zest of one lemon or orange to the egg white mixture along with the almond extract. This adds a wonderful perfume that complements the coconut beautifully.
• Chocolate Drizzle: Once cooled, a drizzle of melted dark or white chocolate over the tops of the macaroons can add an extra layer of indulgence and visual appeal.
• Nutty Twist: If you don’t have almond extract or prefer a different flavor, vanilla extract is a lovely substitute. You could also add a tablespoon of finely chopped toasted nuts (like slivered almonds or pecans) along with the coconut.
• Seasonal Sparkle: During the holiday season, consider adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor. For summer celebrations, a few drops of lime or lemon extract can add a refreshing tropical note.

FAQs

Q: My macaroons spread too much and look flat. What went wrong?
A: This can happen if the egg whites were overbeaten or if the mixture was too warm. Ensure your egg whites are just foamy, not stiff, and try to work with the mixture relatively quickly after combining all ingredients.

Q: How do I get my macaroons to be chewier?
A: The chewiness comes from the coconut itself and not overbaking. Ensure you are baking them just until they are set and lightly golden, rather than deeply browned. Leaving them in the oven for a minute or two longer can make a significant difference in texture.

Q: Can I use sweetened condensed milk instead of egg whites and sugar?
A: While this recipe is designed with egg whites for binding and lightness, a different type of macaroon (like no-bake coconut macaroons) can be made with sweetened condensed milk. However, for this baked version, sticking to the egg whites and sugar is key to achieving the intended texture.

Q: My cherries are bleeding a lot of color. Is there anything I can do?
A: As noted, the green cherries are glazed for better color retention. If your candied cherries are bleeding excessively, you can try draining them very thoroughly and patting them dry before adding them to the mixture. Alternatively, use only the red candied cherries if color bleed is a major concern.

Q: Are these macaroons naturally gluten-free?
A: The base recipe contains flour, so it is not naturally gluten-free. However, you can easily make them gluten-free by using a certified gluten-free all-purpose flour blend in place of the regular flour.

Final Thoughts

These Festive Coconut Macaroons are more than just a cookie; they are a little bite of sunshine and cheer. They prove that sometimes, the most memorable treats are the ones made with simple, wholesome ingredients and a touch of love. I encourage you to whip up a batch for your next gathering, a holiday cookie exchange, or simply when you need a sweet pick-me-up. Share them with friends and family, and savor the delightful crunch giving way to that wonderfully chewy coconut interior. They pair beautifully with a sparkling lemonade on a warm afternoon or a rich hot chocolate on a crisp evening. Happy baking!