My Recipe Box

Chocolate Cherry Coconut Macaroons


Yields about 20 macaroons.

These rich macaroons are moist and fudgy inside—they’re something like a cross between a cookie and a chocolate truffle.

  • 1-3/4 cups sweetened shredded coconut
  • 2/3 cup cream of coconut, such as Coco Lopez (not coconut milk)
  • 1/3 cup unsweetened cocoa powder, preferably Dutch-processed
  • 2 large egg whites
  • 1 tsp. pure vanilla extract
  • Pinch table salt
  • 3 oz. (1/2 cup) dried cherries (preferably tart ones), coarsely chopped
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Heat the oven to 325°F. Spread 1-1/2 cups of the shredded coconut on a rimmed baking sheet. Bake, stirring frequently, until some of the shreds begin to turn a light golden brown, 8 to10 minutes (you’re not so much toasting the coconut as you are drying it). Let cool. Turn off the oven.

In a medium bowl, whisk the cream of coconut, cocoa, egg whites, vanilla, and salt until well combined. Stir in the dried cherries and the “toasted” coconut. Cover and refrigerate until thoroughly chilled and firm, at least 2 hours and up to 24 hours.

About 20 minutes before you plan to bake the macaroons, heat the oven to 325°F. Line a heavy baking sheet with parchment. With damp hands, shape slightly heaping tablespoons of the batter into balls. Arrange on the baking sheet about 2 inches apart (they should all fit on one sheet). Top each macaroon with a pinch of the remaining untoasted coconut. Bake in the center of the oven until the outsides are no longer sticky but the insides still feel somewhat soft when poked with a finger and the coconut topping is golden brown, about 20 minutes. Let the macaroons cool for 3 minutes on the baking sheet before transferring them to a rack to let cool completely.

Photo: Scott Phillips


We enjoyed these. I agree that the quality of the cocoa makes a difference. I used King Arthur Double-Dutch Dark cocoa. Using a small cookie scoop, I got 34 cookies out of this. Cook time was nearly the same, 18 min. I neglected to reserve 1/4 cup of the coconut when drying it, and just dried it all and mixed it into the dough. Worked fine. I also did not chop the cherries; I will do this next time.

Delicious - fudgy and moist and chocolatey - and very easy. I made them with sweetened dried cherries, since that was all I had on hand, and they were great. I think the quality of the cocoa makes the difference (I used Callebaut). These will be on my every-year list, and good for gifts, too.

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