I’m a big fan of coconut, especially in Christmas treats. These Coconut Cherry Macaroons are not ordinary. They have a surprise inside. Cherries! And the best part? They are dipped in dark chocolate. So decadent!
Coconut Cherry Macaroons dipped in Dark Chocolate
One (14 ounce) bag sweetened angel flake coconut
1/3 cup finely chopped dried cherries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 egg whites, at room temperature
1 and 1/2 tablespoons cream of coconut (I use Coco Re’al Cream of Coconut)
3 ounces Ghirardelli, dark chocolate flavored melting wafers
Preheat oven to 325ºF. Line 2 sheet pans with parchment paper. Set aside
In the bowl of a food processor fitted with a metal blade, process coconut into 1/4-inch shreds. Set aside. Chop cherries by hand with a knife. Measure 1/3 cup. Set aside. Mix sugar and flour together in a large bowl and set aside. Add egg whites and cherries to sugar and flour mixture. Beat with wire whisk until egg whites are frothy. Add cream of coconut. Stir in coconut, with a spoon, until everything is combined. Scoop dough using a 1-tablespoon cookie scoop. Place 2-inches apart on prepared cookie sheets.
Bake 17-18 minutes. Macaroon bottoms will be golden. Tops will be light brown and sides will be white. (This will give you a crisp crust with a chewy center.) Remove from oven. Slide parchment, with the macaroons on it, to the kitchen counter to cool. Cool completely before dipping in chocolate.
To melt chocolate: Place chocolate in a small heat safe bowl. Microwave 30 seconds at 50% power. Stir. Continue to microwave at 15 second intervals at 50% power until chocolate melts. Stir after each 15 second interval. Dip macaroon bottoms in chocolate and place on a clean sheet of parchment paper. Chocolate will harden as it cools. Macaroons can be frozen for 3 weeks or kept at room temperature for 1 week (If they last that long!) Makes about 40 macaroons. Enjoy!
Published in The News and Neighbor on December 2, 2020.
Mary Duke Cooks! 