Cherry Sugar Cookie Macaroons Recipes

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CHERRY MACAROONS



Cherry Macaroons image

I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 10

1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup maraschino cherries, chopped

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.

Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CHERRY MACAROONS



Coconut Cherry Macaroons image

Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.

Provided by Food Network Kitchen

Time 1h39m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
1/2 cup dried cherries, finely chopped
Finely grated zest of 1/2 orange
2 teaspoons pure vanilla extract
2 large egg whites, lightly beaten
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
  • Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
  • Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

CHERRY SUGAR COOKIE MACAROONS



Cherry Sugar Cookie Macaroons image

Pair tart red cherries and sugar cookie dough for homemade cookie goodness.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 6

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4 cup chopped macadamia nuts
3/4 cup coarsely chopped dried tart cherries
1 bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
2 teaspoons vanilla
1 cup red tart cherry preserves

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g

SUGAR COOKIE MACAROON SANDWICHES



Sugar Cookie Macaroon Sandwiches image

Looking for a wonderful gift giving dessert? Then check out these macaroon sandwich cookies made with Betty Crocker® sugar cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
3 cups flaked coconut
1 egg
1 bar (4 oz) semisweet baking chocolate, chopped
2 tablespoons whipping cream

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • In medium bowl, beat cookie mix, butter, coconut and egg with electric mixer on medium speed until soft dough forms. Shape dough into 48 (1-inch) balls. On cookie sheets, place balls 2 inches apart; flatten slightly.
  • Bake 12 minutes or until bottoms are golden. Cool 5 minutes. Remove from cookie sheets to cooling racks; cool completely.
  • In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds; stir. Microwave 30 seconds longer, stirring every 15 seconds, until chocolate can be stirred smooth. For each sandwich cookie, spread about 1 teaspoon chocolate mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until chocolate is set.

Nutrition Facts : Calories 206, Carbohydrate 24 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg

STAINED GLASS CHERRY MACAROONS



Stained Glass Cherry Macaroons image

Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 7 dozen.

Number Of Ingredients 8

6 large egg whites
3/4 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sugar
8 cups sweetened shredded coconut (22 ounces)
3/4 cup finely chopped green candied cherries
3/4 cup finely chopped red candied cherries
1/3 cup all-purpose flour

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts :

COCONUT MACAROONS WITH CANDIED CHERRIES



Coconut Macaroons with Candied Cherries image

Looking for a tropical twist in dessert? Then check out these delicious coconut cookies topped with cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 42

Number Of Ingredients 7

3 large eggs
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries, each cut into halves, if desired

Steps:

  • About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
  • In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
  • Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
  • Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
  • Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
  • For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
  • Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 5 g, TransFat 0 g

CHERRY SUGAR COOKIE MACAROONS



Cherry Sugar Cookie Macaroons image

Pair tart red cherries and sugar cookie dough for homemade cookie goodness.

Provided by Allrecipes Member

Time 1h40m

Yield 36

Number Of Ingredients 6

1 roll Pillsbury® refrigerated sugar cookie dough
¾ cup chopped macadamia nuts
¾ cup coarsely chopped dried tart cherries
1 (7 ounce) package sweetened flaked coconut
2 teaspoons vanilla
1 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves

Steps:

  • Heat oven to 350 degrees 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.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.1 g, Cholesterol 4.5 mg, Fat 6.3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 51.5 mg, Sugar 6.6 g

CHEERY CHERRY MACAROONS



Cheery Cherry Macaroons image

If you like coconut and maraschino cherries, you're bound to love these delightful little cookies. They come out delicious and they make a pretty presentation.

Provided by Karen..

Categories     Drop Cookies

Time 22m

Yield 72 cookies

Number Of Ingredients 10

1 1/2 cups sugar
1 1/3 cups shortening
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups flaked coconut
1 cup of drained maraschino cherry, chopped

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.

CHERRY SUGAR COOKIE MACAROONS



Cherry Sugar Cookie Macaroons image

Pair tart red cherries and sugar cookie dough for homemade cookie goodness.

Provided by Allrecipes Member

Time 1h40m

Yield 36

Number Of Ingredients 6

1 roll Pillsbury® refrigerated sugar cookie dough
¾ cup chopped macadamia nuts
¾ cup coarsely chopped dried tart cherries
1 (7 ounce) package sweetened flaked coconut
2 teaspoons vanilla
1 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves

Steps:

  • Heat oven to 350 degrees 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.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.1 g, Cholesterol 4.5 mg, Fat 6.3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 51.5 mg, Sugar 6.6 g

CHOCOLATE-CHERRY-COCONUT MACAROONS



Chocolate-Cherry-Coconut Macaroons image

An interesting take on macaroons. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. The cherries will add extra softness to the macaroons. Just be sure to squeeze as much of the cherry juice off as you can or the cookies will spread and become hat-shaped. Prep time is a guess.

Provided by the_cookie_lady

Categories     Drop Cookies

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped maraschino cherry
2 eggs
1/8 teaspoon salt
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/3 cup all-purpose flour
2 cups flaked coconut
1 (6 ounce) package semi-sweet chocolate chips

Steps:

  • Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
  • Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
  • Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 2.1, Cholesterol 11.8, Sodium 23.1, Carbohydrate 10, Fiber 0.5, Sugar 8.6, Protein 0.8

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