Chocolate Cherry Coconut Macaroons

Chocolate Cherry Coconut Macaroons
Photo by Scott Phillips


  • 2/3 cup cream of coconut, such as Coco Lopez (not coconut milk)
  • 3 oz. (½ cup) dried cherries (preferably tart ones), coarsely chopped
  • 1/3 cup unsweetened cocoa powder, preferably Dutch-processed
  • 1-¾ cups sweetened shredded coconut
  • 1 tsp. pure vanilla extract
  • 2 large egg whites
  • Pinch table salt

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 med...

View full recipe at Fine Cooking


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