Cherry Macaroon Cookies Recipes

CHERRY SUGAR COOKIE MACAROONS

Steps:

• Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
• In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
• Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

CHERRY MACAROONS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

CHERRY MACAROON KISS COOKIES

Steps:

• 1. Grease cookie sheets. In large bowl combine cookie mix, coconut, cherries, almond extract and egg. Mix at low speed until well blended and dough forms. Cover with plastic wrap and chill for a minimum of 1 hour.
• 2. Heat the oven to 375 degrees F. Shape the dough into 1" balls and place them 2" apart on the cookie sheet. Bake for 10-15 minutes or until set and the edges are light golden brown.
• 3. Immediately press a chocolate kiss into the center of each cookie. Remove the cookies from the cookie sheet and cool complete on racks. Makes 3 dozen cookies.

CHEERY CHERRY MACAROONS

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream sugar and shortening together.
• Add eggs and almond extract and mix well.
• Combine flour, soda, powder and salt and gradually add to creamed mixture.
• Stir in coconut and cherries, this will take a bit because the dough is very stiff.
• Drop by rounded teaspoonfuls 2 inches apart onto greased or non stick cookie sheets.
• Bake for 10 to 12 minutes or until light golden brown.
• Cool on racks.

COCONUT MACAROONS WITH A CHERRY TOP

Steps:

• Preheat oven to 300°. Line baking trays with parchment paper.
• Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
• Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
• Using a mixer, beat egg whites and salt at high speed until soft peaks form.
• Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
• Beat in vanilla. With a rubber spatula, fold in coconut and flour.
• Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
• Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
• Store in tightly covered container for up to 3 days.
• Makes 36 cookies.

~ CHERRY-MACAROON COOKIES ~

Steps:

• 1. Preheat oven to 375 degree F. Using my food processor, I chopped the cherries. ( drained well & set aside.
• 2. In a large bowl, combine the butter, sugar, salt, almond extract, lemon rind and egg, beat thoroughly.
• 3. Sift the dry ingredients together and blend into the butter mixture. Add the cherries and coconut, combine well.
• 4. On a greased baking sheet or a sheet covered with parchment paper. Drop by rounded tablespoonfuls. Bake for 10 - 12 minutes. Remove from pans to a cooking rack.
• 5. Enjoy!