Cherry Chocolate Macaroons

Coconut Cherry Chocolate Macaroons

Macaroons are one of the easiest cookies to make, especially if you’re in a hurry for an indulgent little – ok, big – treat. Don’t mistake these for the famous French Macaron with one little “o”. These are the other ones. The kind you literally toss into a bowl, stir, scoop and bake. No fancy-pants footwork necessary.

We’ve made oat maple macaroons and chocolate chip almond macaroons. This one is a little different, filled with coconut flakes, dried sweet cherries that seem to be a little tart, roasted and salted pecans, and dark bittersweet chocolate chunks.

There is no rule that says you must use exactly these ingredients. Feel free to substitute different dried fruit, nuts or chocolate and call it your own macaroon blend.

The trick to crunchy but chewy in the center macaroons is to let the mixture sit in the mixing bowl and absorb the egg whites for a few minutes. Also, letting the scooped batter sit on the parchment before baking helps the texture, too.

Once the cookies are in the oven, make sure you turn the temperature down so that they bake a little more slowly and brown more evenly. And let them cool completely on the parchment paper which finishes the crisping process and makes them much more sturdy. Try removing them too soon from the parchment and they will literally fall to pieces. Wait until they are stone-cold cool and they’ll peel right off.

Got some leftover egg whites? Then you’re a lucky duck. Crispy chewy macaroons could be in your future.  I’ll make coffee.

Coconut Cherry Chocolate Macaroons

Cherry Chocolate Macaroons
It's a one bowl adventure, and the recipe makes about 18 large cookies. For smaller treats use a ¼ cup scoop. You'll get a few more out of the batch. Just bake those a few minutes less. The key to the crispy, chewy deal is to take them out when the edges are dark and the center is light, toasty brown.
  • 105 grams egg white (3 extra-large)
  • 150 grams superfine sugar (3/4 cup)
  • 1 teaspoon vanilla powder or extract
  • ½ teaspoon kosher salt
  • 175 grams unsweetened coconut flakes (3 cups)
  • 140 grams semisweet or bittersweet chocolate chips (1 cup)
  • 125 grams dried cherries (1 cup)
  • 115 grams roasted, salted pecans, roughly chopped (1 cup)
  1. Preheat oven to 350°F. Line three baking sheets with parchment.
  2. In a large mixing bowl, stir together egg whites, sugar, vanilla powder and salt until fully mixed. Add coconut flakes, chocolate chips, dried cherries and pecans. Stir until everything is well combined. Let the mixture sit for about five minutes and then give it one more stir.
  3. Place six ⅓ cup scoops per baking sheet. Using wet fingers press gently to flatten. Let those rest at room temperature for about 10 minutes. Place cookies in the oven and turn down the temperature to 325°F. Bake 15 minutes and rotate pans. Bake about 8 minutes more or until the coconut is toasty brown, fragrant and the cookie looks crispy. Repeat with the third baking sheet. Cool cookies on the baking sheet until cold to the touch. They will peel easily from the parchment once cold, but will break when warm if you try to remove them.

Coconut Cherry Chocolate Macaroons