Chocolate Cherry Coconut Macaroons

Chocolate Cherry Coconut Macaroons. Good to eat and good for you. Gluten, grain and dairy-free.

Once the clock tick-tocks to January 1st, it feels like all gooey good treats get sent packing to Siberia. Everywhere you click on the interwebs there are all kinds of good-for-you recipes and eating advice. But why is it always January instead of say, March or even August? August could sure use some excitement. 

But whatever date ends up being your gonnaeatbettermonth don’t forget to include chocolate. Good chocolate should never be left behind.

These macaroons are a fine example of eating better while eating good (read: chocolate). Unsweetened, plain old coconut is a good food. Coconut sugar is a little less high-glycemic than granulated sugar though it is still sugar. Adjusting the sugar downward is an acquired taste, so be sure to give it time. Altogether this is a pretty good treat, in moderation, like say eating half a dozen rather than a dozen.

The macaroons are easy to make and last for days in a tin. The only tricky part is making sure to take them out of the oven before they get too crispy – the coconut is pre-golden brown because of the coconut sugar and cocoa, so watching the coconut turn color won’t help. The first batch I made looked great but was too crunchy. I like macaroons that are crispy on the edges and a bit chewy in the center. Because all ovens are slightly different, don’t be afraid to adjust the baking time. I’ve erred on the side of chewy for baking times in the recipe.

No unsweetened coconut available? Use the grocery store sweetened stuff and cut way back on the sugar in the recipe (half should work) and get some of the unsweetened stuff really soon because the difference in flavor is not even fair to compare. Don’t have coconut sugar? Granulated sugar will do – they are interchangeable in baking. But if you have any sort of sugar rush when you eat sweets made with granulated sugar, you might find that the lower glycemic coconut sugar is not as reactive (though sugar is sugar is sugar). I use this stuff.

Getting tired of all the good for you food? Don’t panic. There’s some gooey good stuff coming that will probably never find a home in the low-fat, low-calorie, low-carb world. Sometimes a carb is just what one needs to make the day just right. Stay tuned.

Chocolate Cherry Coconut Macaroons. Good to eat and good for you. Gluten, grain and dairy-free.

Chocolate Cherry Coconut Macaroons
Makes about 28-30 macaroons.
  • 70 grams egg whites (2 extra large eggs)
  • 21 grams unsweetened cocoa, sifted (3 tablespoons)
  • ½ teaspoon kosher salt
  • 100 grams coconut palm sugar (1/2 cup)
  • 1 teaspoon Kirsch or vanilla extract
  • 200 grams unsweetened shredded coconut (2 cups)
  • 28-30 large dried cherries
  1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
  2. In a large bowl beat together egg whites, cocoa, salt, sugar and Kirsch. Stir in coconut until everything is well combined. Scoop onto baking sheets by tablespoons (using an ice cream scoop) placed about one-inch apart. Using wet fingers, flatten the macaroons. Place a dried cherry in the center of each macaroon pressing down gently so it adheres.
  3. Bake 15 minutes. Turn oven temperature off and rotate pans. Leave macaroons in the oven for another 5-8 minutes. Cool on the pan and then remove to a rack to cool completely. They will become more crisp as they cool.


Chocolate Cherry Coconut Macaroons. Good to eat and good for you. Gluten, grain and dairy-free.



  1. These macaroons are beautiful, Lisa. And part of their beauty comes from the fact that I know just how good they would taste! Btw, I think you are the queen of macaroons. I don’t know anyone who has more macaroon recipes on their blog. 😉


    • GlutenFreeCanteen says:

      Thank you, Shirley. I never thought about that, but I bet I do have plenty of macaroons on the blog. I like that, queen of macaroons. Kind of has a ring to it! And the year is still young….

  2. Wow, these macaroons are beautiful – and they look so very delicious. Chocolate and coconut just belong together, don’t they?


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