Description

Looking for a quick dessert that’s gorgeous, chewy, and full of flavor? These Cherry Topped Coconut Macaroons check every box. With just a few pantry ingredients and minimal prep time, these cookies deliver a burst of tropical sweetness and a jewel-bright cherry finish. Perfect for holidays, bake sales, or spontaneous sweet cravings, they’re naturally gluten-free and visually irresistible. Whether you’re planning easy dessert ideas, party snacks, or quick baking recipes, this one’s a winner. That golden toasted coconut and pop of cherry color make them just as pretty as they are delicious!

Ingredients

Scale

4 cups sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 large egg whites
12 maraschino cherries, halved and blotted dry

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, mix the coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold the egg whites into the coconut mixture, keeping as much air in the mixture as possible.
Scoop 1.5-inch mounds of the mixture onto the prepared baking sheet.
Press half a maraschino cherry gently into the top of each mound.
Bake for 22–25 minutes or until edges are golden brown and tops are lightly toasted.
Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes
Cook Time: 22 minutes