Cherry Macaroons Recipe

4 4 6
Cherry Macaroons Recipe
Cherry Macaroons Recipe photo by Taste of Home
Publisher Photo

Cherry Macaroons Recipe

Read Reviews
4 4 6
Publisher Photo
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.—Sherma Talbot, Salt Lake City, Utah
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 1-1/3 cups shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup maraschino cherries, chopped

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Originally published as Cherry Macaroons in Taste of Home December/January 1999, p54

Nutritional Facts

2 each: 176 calories, 9g fat (3g saturated fat), 12mg cholesterol, 175mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1-1/3 cups shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup maraschino cherries, chopped
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.
  2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).
  3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Originally published as Cherry Macaroons in Taste of Home December/January 1999, p54

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Reviews forCherry Macaroons

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MY REVIEW
debbiedesigns User ID: 7108750 214114
Reviewed Dec. 5, 2014

"These were a hit with my husband and son! Granted, they're not true macaroons, but if you get past the name, they're *very good* coconut cookies. :-) I toasted my coconut before adding it to the cookie dough, and I added coconut extract along with the almond extract to intensify the coconut flavor. Also, I think they would be good with chopped pecans added."

MY REVIEW
tashabob1 User ID: 7539877 23077
Reviewed Jan. 7, 2014

"More of a cookie, however super delicious!"

MY REVIEW
JimmyCook User ID: 7555260 25102
Reviewed Dec. 24, 2013

"I followed this recipe TO A T, and these cookies, NOT MACAROONS, these cookies came out adequate at best. Do not follow this recipe and expect a luscious cherry flavored macaroon. These instead tasted more like a sugar cookie with a hint of coconut. Bad recipe."

MY REVIEW
mrs_h User ID: 3544768 31164
Reviewed Dec. 27, 2009

"I found this recipe when my son had colic. I had to eliminate dairy from my diet to prevent it, and this was one of the best non-dairy cookie recipes I found."

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