Next, I place the shredded coconut, chopped cherries, sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. I gently stir everything together until the coconut is evenly coated and the mixture becomes sticky.
In a separate bowl, I whisk the egg whites until they become lightly foamy. I don’t need stiff peaks for this recipe; I just want them evenly beaten.
I gently fold the egg whites into the coconut mixture. I mix carefully so the batter stays light while everything becomes evenly combined.
Using a cookie scoop or tablespoon, I portion the mixture onto the prepared baking sheet. I shape each portion into a small mound and leave a little space between them.
I bake the macaroons for about 12 to 15 minutes, or until the edges and tops become lightly golden.
Once baked, I remove them from the oven and let them cool on the baking sheet for a few minutes. Then I carefully transfer them to a cooling rack to cool completely.
Once cooled, they’re ready to serve. I love enjoying them at room temperature when the outside is slightly crisp and the center is soft and chewy.
Pro Tips for Best Results
I recommend using finely chopped cherries so they distribute evenly throughout the coconut mixture.
Don’t add too much cherry juice to the batter. Excess moisture can make the macaroons difficult to shape.
Use parchment paper to prevent sticking and make transferring the macaroons easier.
Don’t overbake them. The edges should be lightly golden while the centers remain soft.
Allow the macaroons to cool completely before moving them around too much, as they become firmer as they cool.
Common Mistakes to Avoid
One common mistake is using cherries that contain too much liquid. Pat them dry before chopping to prevent the mixture from becoming too wet. (See the next page below to continue…)
