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 large egg whites, at room temperature
1 and 1/2 tablespoons cream of coconut (I use Coco Re’al Cream of Coconut)
5 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 and measure 1/3 cup. Set aside. Mix sugar and flour together in a small bowl. Set aside.
Whisk egg whites until frothy. Whisk in cream of coconut, cherries and flour/ sugar mixture one at a time, in that order into the egg whites. Using a large spoon, stir in coconut, until everything is combined. Scoop dough using a 1-tablespoon cookie scoop. Place 1 and 1/2-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, onto 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 45 macaroons. Enjoy!
Published in The News and Neighbor on December 2, 2020.
Mary Duke Cooks! 