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Chocolate Cherry Coconut Macaroons Recipe

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Who else loves coconut as much as I do? These festive macaroons pair coconut, cherry, and chocolate for a classic flavor combination. They look lovely on a tray and package beautifully, making them ideal for neighbor gifts or holiday plates.

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UPDATE: The original version of this recipe used a cookie mix that is no longer available. The recipe below has been updated to use common ingredients found in most stores for the macaroon base. It’s the version I use and love; the appearance may differ slightly from older photos. Enjoy!

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Chocolate Cherry Coconutty Macaroons

Created by Amber Brady
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Yields30 cookies

Ingredients

  • 14 oz bag sweetened coconut flakes, (about 5 ⅓ cups)
  • ½ cup all-purpose flour, (stir, spoon & level)
  • ¼ tsp salt
  • 14 oz can sweetened condensed milk, (NOT evaporated milk)
  • 1 tsp vanilla extract
  • 21 oz can cherry pie filling
  • 12-24 oz semi-sweet chocolate chips, (1-2 bags, depending on how much you dip)
  • 1-2 Tbsp shortening, to thin chocolate

Instructions

  • Pulse the coconut flakes in a food processor until they are broken into smaller pieces. In a large bowl, combine the processed coconut, flour, and salt, tossing to mix evenly.
  • Pour the sweetened condensed milk and vanilla over the dry ingredients. Stir with a spatula until the mixture is well combined and holds together—moist but not runny.
  • Scoop portions of the mixture onto a parchment-lined baking sheet that’s been lightly greased. Flatten each mound lightly with the back of a measuring cup, then use the back of a teaspoon to make a small well in the center of each cookie.
  • Place a spoonful of cherry pie filling into each well (about two cherries per cookie).
  • Bake in a 350°F (175°C) oven for 12 to 15 minutes, or until the cookies are golden around the edges. Allow them to cool completely on the baking sheet.
  • Melt the chocolate chips with the shortening in a microwave-safe bowl in short bursts: start 30 seconds, stir, then continue in 15–30 second intervals, stirring between bursts until smooth. Be careful not to overheat the chocolate.
  • Dip the bottom half of each cooled macaroon into the melted chocolate. Use the edge of the bowl to remove excess chocolate, then place the cookies back onto the parchment.
  • Transfer any remaining melted chocolate to a zip-top bag, snip a small corner, and drizzle a zig-zag of chocolate over the tops of the cookies for decoration.
  • Let the chocolate set completely before serving or packaging. To speed setting, refrigerate the tray until the chocolate firms up.

Notes

*The original recipe used a Shirley J Coconutty Macaroon Cookie Mix prepared with hot water instead of using coconut flakes, flour, salt, sweetened condensed milk, and vanilla. If using a mix, follow the package directions—do not flatten the mounds, just fill with cherries and bake 20–25 minutes.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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