Coconut Cherry Macaroon Recipe – Easy Indian Inspired Baking

Last Updated on 6 months ago by Neha Deshmukh

Coconut Cherry Macaroon Recipe – Easy Indian Inspired Baking

Hey everyone! If you’re looking for a simple, sweet treat that feels a little bit special, you have to try these Coconut Cherry Macaroons. I first made these when I was craving something comforting and slightly festive, and they’ve been a hit ever since. They’re wonderfully chewy, packed with coconut flavor, and that little cherry on top just makes them so pretty! Plus, they’re surprisingly easy to whip up – perfect for a weekend baking session or when you need a quick dessert.

Why You’ll Love This Recipe

These macaroons are seriously addictive! They’re naturally gluten-free, require minimal ingredients, and come together in under 30 minutes. The combination of sweet coconut, creamy condensed milk, and bright cherry is just divine. They’re also a fantastic way to use up leftover desiccated coconut. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delightful little cookies:

• 1 cup desiccated coconut
• 1/3 cup condensed milk
• A few cherries (about 8-10, depending on size)
• 0.5 – 1 teaspoon vanilla essence

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Desiccated Coconut: Types & Quality

Desiccated coconut comes in different textures – fine and coarse. For these macaroons, I prefer using fine desiccated coconut (around 100g). It gives a smoother texture. But coarse (around 120g) works too, it just adds a little more chew! Make sure your coconut is fresh; it should smell fragrant and not stale.

Condensed Milk: Choosing the Right Kind

Sweetened condensed milk is key here (around 80ml). Don’t accidentally grab evaporated milk! It won’t give you the same sticky, sweet base. Full-fat condensed milk will give you the richest flavor, but low-fat will work in a pinch.

Cherries: Fresh vs. Glazed

I usually use glazed cherries for that classic look and extra sweetness. About 8-10 cherries should be enough. If you prefer fresh cherries, pit them and use about half a cherry per macaroon. Just be aware they might release a little juice during baking.

Vanilla Essence: Enhancing the Flavor

A good quality vanilla essence (2.5-5ml) really elevates the flavor. Don’t skimp here! You can also use vanilla extract if you have it.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the desiccated coconut and condensed milk. Get in there with your hands (it’s the best way!) and mix until everything is well combined and sticky.
3. Add the vanilla essence and give it another good mix. The mixture should hold its shape when squeezed.
4. Grease your hands lightly with a little oil or butter. This prevents the mixture from sticking to your palms. Take a small amount of the mixture and shape it into a ball about the size of a lemon. Gently flatten it into a disc.
5. Top each macaroon with half a cherry, pressing it lightly into the coconut mixture.
6. Place the macaroons onto the prepared baking tray, leaving a little space between each one.
7. Bake for 15-20 minutes, or until the edges are golden brown. Keep a close eye on them – they can burn quickly!
8. Let the macaroons cool completely on the baking tray before transferring them to an airtight container. This is important, as they’re a bit fragile when warm.

Expert Tips

• Don’t overbake! You want them golden around the edges, but still soft in the center.
• If the mixture is too sticky, add a tablespoon more desiccated coconut.
• If it’s too dry, add a teaspoon of condensed milk.
• For perfectly round macaroons, use a small cookie scoop.

Variations

These macaroons are a great base for experimenting!

Vegan Adaptation

To make these vegan, substitute the condensed milk with a vegan condensed milk alternative. There are some great options available now!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.

Spice Level Adjustment (Optional – Coconut & Cardamom)

My nani (grandmother) always added a pinch of cardamom to her coconut sweets. Try adding ¼ teaspoon of ground cardamom to the mixture for a lovely Indian-inspired twist. It’s amazing!

Festival Adaptation (Christmas/Festive Season)

During Christmas, I love adding a sprinkle of red and green sprinkles on top along with the cherry. It makes them extra festive! You could also dip the bottoms in melted white chocolate.

Serving Suggestions

These macaroons are delicious on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. They’re perfect for afternoon tea or as a sweet treat after dinner.

Storage Instructions

Store the cooled macaroons in an airtight container at room temperature for up to 5 days. They can also be frozen for up to a month. Just make sure they’re completely cool before freezing.

FAQs

What is the best way to store these macaroons to keep them fresh?

An airtight container is your best friend! They’ll stay fresh and chewy for up to 5 days at room temperature.

Can I make these macaroons ahead of time?

Absolutely! You can make them a day or two in advance and store them in an airtight container.

Can I use almond flour instead of desiccated coconut?

While you can try, it won’t be the same! Almond flour will result in a denser, less chewy macaroon. Desiccated coconut is essential for the classic texture.

What if my macaroon mixture is too dry or too wet?

Adjust the mixture as mentioned in the tips – add more coconut if it’s too sticky, and more condensed milk if it’s too dry.

Are cherries essential, or can I use other toppings?

Cherries are traditional, but feel free to get creative! Chopped nuts, chocolate chips, or even a sprinkle of colorful sprinkles would all be delicious.