Cherry Topped Coconut Macaroons

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Every now and then, I crave something that’s both simple to make and wildly satisfying — something with a crisp edge, a chewy center, and a touch of sweet elegance. That’s exactly what I get from these Cherry Topped Coconut Macaroons. They’re like little bites of tropical sunshine with a pop of color that makes them impossible to resist. Perfect for when you want something quick, pretty, and a little fancy without the stress of an elaborate dessert.

I’ve baked these for potlucks, brunches, even just as a treat for myself with a hot cup of tea. They never fail to spark joy. The combination of golden toasted coconut and juicy cherries on top gives a fun contrast in flavor and texture — chewy, crisp, and fresh. Whether you’re a beginner in the kitchen or a seasoned baker, these macaroons are foolproof and ready to shine on any dessert table.

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Why You’ll Love These Cherry Topped Coconut Macaroons

• Ridiculously easy to make with just a handful of ingredients.
• Naturally gluten-free, which makes them a great option for sharing.
• Visually stunning — that cherry on top isn’t just a saying, it’s the showstopper here.
• Perfect for any occasion: holiday trays, bake sales, tea time, or edible gifts.
• Crispy outside, soft and chewy inside — a perfect texture combo.
• Freezer-friendly, so you can keep a stash on hand for sweet emergencies.

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What Kind of Coconut Should I Use for Cherry Topped Coconut Macaroons?

When it comes to making macaroons, sweetened shredded coconut is your best friend. It provides that perfect chewy texture and just the right amount of sweetness. I like to use the classic bagged kind you find in most baking aisles — it’s moist enough to bind well but still toasts up beautifully on the outside.

If you only have unsweetened coconut, you can still make it work — just be sure to adjust the sweetness by slightly increasing the sugar. Avoid desiccated coconut though; it’s too fine and dry for this recipe and won’t give you that lush, satisfying bite.

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Options for Substitutions

Sometimes, you’ve got to work with what’s on hand — and thankfully, this recipe is wonderfully adaptable.

• Sweetener Swap: Instead of white sugar, try using maple syrup or honey for a slightly different flavor note. Just reduce the amount slightly since they’re more liquid.
• Egg-Free: Replace the egg whites with aquafaba (the liquid from canned chickpeas). Whip it until frothy before folding in — it’s a great vegan alternative.
• Chocolate Drizzle: Want a little decadence? Melt some dark or milk chocolate and drizzle it over the macaroons once they’re cooled.
• Cherries: I use maraschino cherries for that classic look, but fresh or frozen cherries (well-drained) can add a tart punch.
• Flavor Additions: A splash of almond or vanilla extract can really elevate the coconut flavor.

These swaps let you play with the flavors while still keeping the charm of the original treat.

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Ingredients for Cherry Topped Coconut Macaroons

• Sweetened Shredded Coconut
  This is the heart of the recipe. It gives the macaroons their signature chewy texture and golden toasted edges. Its sweetness also reduces the need for a lot of added sugar.
• Sweetened Condensed Milk
  Thick, creamy, and sweet — it binds everything together without the need for additional fats or eggs. It also adds richness to the macaroons.
• Vanilla Extract
  A splash of vanilla balances the coconut flavor and gives the macaroons a warm, aromatic depth.
• Salt
  Just a pinch is enough to enhance all the sweet flavors and bring balance to the cookie.
• Egg Whites
  Beaten until soft peaks form, they help lighten the mixture and give the macaroons their signature lift and chewy interior.
• Maraschino Cherries
  The jewel-like topping that gives these macaroons their irresistible look and a sweet, slightly tangy finish.

Each ingredient plays its part, and together they create a macaroon that’s beautifully textured, naturally sweet, and visually striking.

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Step 1: Prep the Baking Essentials

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Trust me, these macaroons love to cling!

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Step 2: Combine the Coconut Mixture

In a large mixing bowl, stir together the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. The mixture should be sticky, thick, and fully coated — it’ll look like a big bowl of tropical snow.

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Step 3: Whip the Egg Whites

In a separate bowl, beat the egg whites until soft peaks form. This means when you lift the beater, the egg white tips gently curl. This step adds lightness and structure to the macaroons.

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Step 4: Fold It All Together

Gently fold the whipped egg whites into the coconut mixture. Don’t overmix — you want to keep as much air in the egg whites as possible for that lovely soft texture.

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Step 5: Shape the Macaroons

Using a small cookie scoop or your hands, form the mixture into 1.5-inch mounds and place them on the prepared baking sheet. Make sure there’s a bit of space between each mound so the edges can crisp up.

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Step 6: Add the Cherry on Top

Gently press a maraschino cherry into the center of each mound. Push it in just enough so it stays in place but still sits proudly on top.

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Step 7: Bake Until Golden

Bake for 22–25 minutes, or until the tops are lightly golden and the coconut edges are beautifully toasted. The kitchen will smell like sweet coconut heaven.

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Step 8: Cool and Set

Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’ll firm up as they rest, making them easy to handle.

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How Long to Cook Cherry Topped Coconut Macaroons

These delightful macaroons bake best at 325°F (165°C) for 22 to 25 minutes. You’re looking for a light golden brown color on the edges and slightly toasted tops. The base should feel set but not hard — they’ll firm up more as they cool.

If you’re using a dark-colored baking tray, start checking them at around 20 minutes since they may bake faster.

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Tips for Perfect Cherry Topped Coconut Macaroons

• Use a Cookie Scoop: For uniform size and even baking. It also keeps your hands from getting too sticky.
• Drain the Cherries: Pat them dry with a paper towel before pressing them into the mounds. Too much moisture can make the tops soggy.
• Don’t Overbake: Once they start turning golden, they’re ready. Overbaking will make them dry and too crunchy inside.
• Cool Completely: Let them sit until they firm up — this makes them easier to pick up and gives the centers a perfect chew.
• Use Fresh Shredded Coconut: If your coconut has been sitting in the pantry a while, it might be too dry. Fresh coconut makes a big difference in flavor and texture.
• Add Parchment or Silicone Mat: They help prevent sticking and make cleanup effortless.
• For a Chocolate Twist: Dip the bottoms in melted chocolate once cooled. Let them set on wax paper — it adds a decadent crunch.
• Room Temp Egg Whites: These whip better and give more volume than cold ones straight from the fridge.

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Watch Out for These Mistakes While Cooking

Even simple recipes can trip you up if you rush or skip a detail. Here’s what to avoid when making Cherry Topped Coconut Macaroons:

• Not Draining the Cherries: Maraschino cherries are syrupy — if you skip blotting them dry, they’ll sink and bleed color into the cookie.
• Overmixing the Egg Whites: Beating them too long can make them stiff and hard to fold in, leading to dense, dry macaroons.
• Using Unsweetened Coconut Without Adjusting: It’ll make your macaroons dry and bland unless you up the sugar — always adjust for sweetness.
• Skipping the Lining on Your Baking Sheet: These will definitely stick if baked directly on metal. Always line your tray.
• Baking Too Long: It’s tempting to wait for a deep golden hue, but they’ll dry out quickly. Take them out when they’re lightly toasted.
• Not Letting Them Cool: If you move them while they’re hot, they’ll fall apart. Let them sit until they’ve fully set.
• Too Much Condensed Milk: Eyeballing it instead of measuring can make the mix too wet — which results in spreading instead of cute little mounds.
• Not Whipping the Egg Whites at All: It may seem like a shortcut, but this step gives them that light, airy interior — don’t skip it!

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What to Serve With Cherry Topped Coconut Macaroons

These macaroons make a sweet little bite on their own, but pair them up for a truly indulgent spread.

Hot Espresso or Coffee

The bold bitterness of coffee balances the sweetness of the macaroons beautifully.

Matcha or Green Tea

A lovely contrast — the earthy, grassy notes cut through the richness.

Vanilla Bean Ice Cream

Turn your macaroons into a tropical sundae by serving them alongside a scoop.

Mini Dessert Platter

Pair them with chocolate truffles, lemon bars, or raspberry thumbprints for a colorful variety.

Sparkling Wine or Prosecco

Perfect for brunches or celebrations — bubbly and sweet is a match made in heaven.

Chocolate Fondue

Dip your macaroons or let them share the plate with strawberries and marshmallows.

Fresh Berries

Toss some blueberries, raspberries, or strawberries on the side for color and a refreshing bite.

Coconut Yogurt Parfait

Layer them into a parfait glass with coconut yogurt and granola for a dreamy tropical breakfast twist.

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Storage Instructions

Cherry Topped Coconut Macaroons store surprisingly well, which makes them perfect for prepping ahead or savoring slowly over a few days.

• Room Temperature: Store them in an airtight container at room temp for up to 5 days. Keep them in a cool, dry spot away from direct sunlight.
• Refrigerator: If you prefer a firmer texture or live in a warm climate, pop them in the fridge for up to 1 week. Just let them come to room temp before serving for best texture.
• Freezer-Friendly: These freeze beautifully. Arrange them in a single layer on a tray to freeze solid, then transfer to a zip-top bag or container. They’ll keep for up to 3 months. Thaw at room temperature — they’ll taste like you just baked them.

Make sure to place parchment paper between layers if stacking, especially if you’ve dipped them in chocolate.

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Estimated Nutrition

Here’s a general estimate per macaroon (based on a batch yielding 24 cookies):

• Calories: 120
• Fat: 6g
• Saturated Fat: 5g
• Carbohydrates: 14g
• Sugar: 12g
• Protein: 2g
• Fiber: 1g
• Cholesterol: 5mg
• Sodium: 40mg

Keep in mind, nutrition may vary depending on brands used or if substitutions are made. But overall, they’re a sweet treat with modest portions and rich flavor!

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Frequently Asked Questions

Can I use unsweetened coconut instead of sweetened?

Yes, but it will change both the texture and sweetness. If using unsweetened, consider adding a little more sugar or sweetened condensed milk to compensate for the lack of sweetness and moisture.

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Do I need to refrigerate the macaroons after baking?

Nope! They’re fine at room temperature for a few days, but refrigerating can extend freshness if your kitchen runs warm.

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Can I make these macaroons without egg whites?

Absolutely — you can substitute whipped aquafaba (chickpea brine) for an egg-free version. Just whip it to soft peaks and fold in gently.

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Why are my macaroons spreading too much?

Chances are the mixture was too wet. Measure the condensed milk carefully and drain the cherries well. Also, avoid overmixing once the egg whites are added.

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Can I use fresh cherries instead of maraschino?

Yes, but make sure to pit and chop them small, or press them gently like maraschinos. They’ll bring a more tart flavor and less sweetness.

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How do I know when they’re done baking?

When the tops are just lightly golden and the bottoms have a toasty edge. They’ll still be soft but will firm up as they cool — don’t wait for them to be hard in the oven.

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Can I dip or drizzle these in chocolate?

Please do! A dark chocolate dip or drizzle takes these to another level. Just wait until they’re fully cooled before dipping.

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Can I double this recipe?

Yes — it scales beautifully. Just make sure to space them well on the tray and possibly rotate pans midway through baking if your oven doesn’t heat evenly.

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Conclusion

Cherry Topped Coconut Macaroons are the kind of sweet treat that looks impressive but comes together with minimal effort. They’re chewy, rich, sweet, and totally charming with that bright cherry finish. Whether you’re making them for the holidays, brunches, or just an afternoon pick-me-up, these macaroons bring a burst of joy with every bite.

They’re simple to love and even simpler to make — a little tropical magic in a few delicious mouthfuls. 💕

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