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Chocolate Cherry Coconut Macaroons

chocolate cherry coconut macaroons

There is a distinct difference in both flavor and texture between a macaron and a macaroon! One little "o" separates the cookies in the dictionary, but the two confections are worlds apart in flavor, texture and appearance. The macaron is an utterly French creation; crisp on the outside, but soft and chewy on the inside. Butter cream graces the center of one of the two cookies. One bite and your mind wanders to quaint Parisian patisseries. I have made it known that French macarons are one of my favorite desserts, but macaroons are a close second. Macaroons are a classic American creation, vastly different from the French macar2on. The macaroon is essentially a coconut cookie, reminiscent of the center of a Mounds candy bar, but lighter and more airy. The addition of dark chocolate pushes this simple and delicious treat over the edge of decadence.

But why stop at covering your creation in dark chocolate!? Let's make this American treat even more decadent with the addition of our pure cherry extract. Pure cherry extract from Beanilla is tart, sweet and fruity. The subtle, natural flavor of our extract will be the perfect addition to any drink, dessert or baked good.

Adding cherry extract to a classic coconut macaroon brings the flavor of cookie to a whole new level of deliciousness, in addition to enhancing the natural cherry essence found in many dark chocolate bars on the market today. Try it! Your taste buds and sweet tooth will thank you!

Chocolate Cherry Coconut Macaroons

Yields 10-12 cookies
adapted from Barefoot Contessa


  • 14 ounces coconut (you must weigh the coconut!)
  • 10 ounces sweetened condensed milk
  • 2 tbsp. flour
  • 2 tsp. cherry extract
  • 2 large egg whites (room temperature)
  • 1/4 teaspoon vanilla fleur de sel
  • 4 ounces dark chocolate melted


Combine the coconut, sweetened condensed milk, flour and cherry extract  in a medium bowl. Stir to incorporate all the ingredients together.

In a mixer with a whisk attachment beat egg whites and salt until a stiff peak forms. Lightly fold the egg whites into the coconut batter with a rubber spatula. Scoop cookies onto parchment lined pans with a #20 scoop.  Bake at 350 for 20-25 minutes until tops are golden brown. Remove and let cool.

Melt the chocolate by breaking the dark chocolate into pieces and placing in a microwave safe bowl. Heat at 30 second intervals until chocolate is almost completely melted. Whisk to combine.

Dip the bottoms of the macaroon into the milk chocolate. place on a parchment lined pan. Chill until the chocolate has hardened.

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