Skip to Content

Chewy Coconut Macaroon Cookies

Sharing is caring!

coconut macaroons 2

 

Wow.

Where did the summer go?? I used to be such a “fall person”. Or maybe it was my mother convincing me of her love of fall? I think all mothers do that to convince you when the summer is over that fall and winter are fun, too.  (I loved summer, myself, as a kid. 😉 ) And it seems now, especially as I have gotten older, that I have refound the love of the warm weather of summer!! I guess I am unofficially an “old person” now. Ouch.

So as the days turn much shorter, darkness and cold winds replace sunny, hot days with warm breezes, I can’t but to feel a little bit sad. I’m just not ready for dreary, dark and cold winter days.

We’ve had a taste of “Indian Summer” days lately, and it has been such a wonderful surprise! The day that I am writing this, it actually hit 80º! In the shade! 😀

But by tomorrow, the temps will again plummet, the warm air will go, and the north winds will bluster through. *sigh* But what a wonderful summer we have had!!!

So as we’re into November now, (and I always get my ducks lined up in a row early), I’ve already started going through all of my old favorite holiday recipes for this year’s cookie tray, holiday gift bags, (and add a few more recipes to my blog in time for the events that I’m participating in!) Digging back out some that have been sadly forgotten, like these incredibly delicious gems that I’m sharing with you all today!

The first time that I made these years ago, I had to make them several times, adjusting the recipe to where it actually worked.

The original recipe as written was a near disaster. And I followed the directions precisely to a tee that were on the back of the bag! Always so disappointing, frustrating, angering and a waste of hard-earned money! But fortunately for you, you won’t have to endure that. 😉

I reworked the recipe myself, two more times, until it produced delicious cookies that not only actually held up during baking and didn’t turn out flat as a frisbee, but tasted like what my picky palate for “Christmas cookie perfection” dreamed of! 😉

Though these are perfectly pretty just as they are, if you’re making these for the holidays, they really stand out if you place a maraschino cherry sliver on top! (I like to decorate half of them with red ones and half with green ones).

 

coconut macaroons 2

 

If you don’t care for maraschino cherries, but still want to kick them up a notch, you can dip them halfway in melted milk, semi-sweet or dark chocolate. This is also very delicious!

For a super festive look, you can even tint the coconut that you roll them in by adding the (last) one cup to a plastic baggie and add a drop or few of food coloring and shake until the coconut is tinted and roll them in that.

However you decide to make them, they will surely be enjoyed by all! Very delicate little cookies, slightly chewy, and a coconut lover’s dream!

Every holiday goodie tray needs a few festive “snowballs”!
So if you’re looking for an easy cookie that’s festive and tastes wonderful,
be sure to add these to your Christmas list!

 

 

Chewy Coconut Macaroon Cookies

Chewy Coconut Macaroon Cookies

Ingredients

  • 1/3 cup butter, softened (*I use unsalted real butter)
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 teaspoons orange juice
  • 1 teaspoon almond extract
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 cups mounds sweetened flaked coconut, divided
  • maraschino cherry, halves (optional)
  • drizzle or half-dip with melted chocolate, optional

Instructions

  • In large bowl, cream butter, cream cheese and sugar until well blended.
  • Add egg yolk, orange juice, and almond extract.
  • In small bowl, whisk/mix flour, baking powder and salt.
  • Gradually add to butter mixture, mixing well after each addition.
  • Stir in well 3 cups of coconut.
  • Cover and chill 1 hour or til firm enough to handle and roll into balls.
  • Heat oven to 350º F.
  • Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
  • Place onto ungreased cookie sheet.
  • Bake 14-15 minutes or until lightly browned. I suggest at LEAST 13 minutes or they will sink when you take them out of the oven, but mine took a full 15.
  • Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
  • *You can gently press a maraschino cherry sliver on top of each cookie if desired, before or after baking.
  • Makes 3-3 1/2 dozen.
  • Notes

    *If you accidentally under bake them and they sink, just immediately pop them right back into the oven. They should re-rise. Then just bake them 2 minutes longer. (Watch so that the coconut doesn't burn.)


     

    Print Friendly, PDF & Email

    Skip to Recipe