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Coconut Macaroons with Dried Cherries

Author Photo
By Laurey Masterton | Jan 23, 2018

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Macaroons aren’t as difficult to make as you may think.
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“The Fresh Honey Cookbook” by Laurey Masterton is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.
  • 45 min


  • 30 min


  • 15 min


  • 25 to 30 small cookies



  • 1 cup unsweetened flaked coconut
  • 1 cup sweetened flaked coconut
  • 8 egg whites
  • Salt
  • 1/4 cup dried cherries
  • 2 tablespoons butter
  • 1 tablespoon honey, preferably orange blossom honey


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch so the mixture does not burn, though you do want a nice toasted golden brown color. Remove from the oven and set aside to cool.
  • Reduce the oven temperature to 325 degrees Fahrenheit. (If using a convection oven, leave at 350 degrees Fahrenheit.)
  • Whip the egg whites with a pinch of salt in a medium bowl until the whites stiffen into firm peaks.
  • Fold the toasted coconut into the egg white mixture.
  • Line a baking sheet with parchment paper. Drop tablespoon-size rounds (I prefer to use a small ice cream scoop) of the coconut mixture onto the baking sheet. Press one or two dried cherries into the top of each macaroon.
  • Melt the butter and honey together in a microwave on high for 20 seconds. Drizzle the mixture over the top of each macaroon. Sprinkle with a tiny pinch of salt.
  • Bake the macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning!), or for 8 to 10 minutes if using a convection oven. The macaroons should be dry to the touch. You may need to bake them longer if it is a humid day. If you live in a dry area, these will keep well for a week — if the cookie patrol doesn’t find them first.

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