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Stained Glass Cherry Macaroons

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
  • Total Time
    Prep: 45 min. Bake: 15 min./batch
  • Makes
    about 7 dozen


  • 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


  • 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.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
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