chocolate coconut macaroon on a baking sheet with chocolate drizzled over top

Coconut Macaroons Recipe

Easy Chewy Coconut Macaroons recipe takes the best coconut macaroons and brings the next level of delicious! Gluten free coconut macaroons are mixed with cherries, drizzled with chocolate, and have a fudgy chocolate center.
Course cookie, gluten free cookie, gluten free dessert
Cuisine American
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 24
Calories 113kcal
Author Melissa Erdelac


Easy Fudge:

  • 14 ounce can sweetened condensed milk
  • 2 cups semi-sweet chocolate chips

Cherry Coconut Macaroons:

  • 2 2/3 cups sweetened shredded coconut
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour, or all-purpose gluten free (I used Cup 4 Cup's all-purpose gluten free flour)
  • 1/4 teaspoon salt
  • 2 egg whites, lightly beaten with fork until frothy
  • 1/2 teaspoon vanilla extract
  • 10 ounce jar maraschino cherries, drained and chopped

Chocolate Glaze (optional):

  • 1/4 cup semi-sweet chocolate chips
  • 1/2 teaspoon vegetable oil


Easy Fudge:

  • Line a 8X8 pan with foil and spray foil with cooking spray. Set aside. 
  • Place sweetened condensed milk and chocolate chips in a saucepan. Heat over medium low until chocolate is melted and mixture is smooth. Pour into prepared pan and let set for at least 2 hours in refrigerator. Can store cooled fudge covered in fridge until ready to use. 

Cherry Coconut Macaroons:

  • Preheat oven to 325ºF. Line two baking sheets with parchment paper. Take half of the prepared fudge (You will have fudge leftover. See Recipe Notes for leftover ideas.) and cut into 24 1" squares. Shape each square into a ball shape. Place fudge balls on the prepared baking sheets, placing about 2 inches apart. Push down slightly on the ball so it has a flat bottom and doesn't roll around. Set aside. 
  • In a bowl combine the coconut, sugar, flour or gluten free flour, and salt. Add the egg whites, vanilla extract, and chopped cherries. Stir to combine. 
  • Scoop a heaping tablespoon of cherry coconut macaroon mixture and place on top of each fudge ball. Shape macaroon dough to cover the fudge. (Don't worry about bottom, just get the macaroon dough to mound over top and sides of fudge ball.)
  • Bake for 25-30 minutes, rotating pans halfway. Cookies are done with coconut starts to brown and toast. Cool on baking sheets for 10 minutes, then transfer to wire rack to cool completely. 

Chocolate Glaze (optional):

  • Place chocolate chips and vegetable oil in a small microwave safe bowl. Heat on high until chocolate is melted and smooth, about 1 minute. Drizzle over baked cookies. Let chocolate set (can refrigerate to speed up process) before stacking and storing cookies.



    Tips for Making Coconut Macaroons Recipe:

    • To save time, the fudge center may be omitted. Bake the cherry coconut macaroons as directed. Cool completely and dip the bottoms in melted chocolate, drizzle chocolate over the tops, or enjoy as is!
    • Leftover fudge can be sliced and enjoyed as is, frozen for future use in cookies, or stuffed inside Easy Nutella Cookies.
    • Store coconut macaroons in an airtight container up to a week. I use a glass container with locking lid and separate layers with wax paper.
    • Coconut Macaroons may also be frozen for several months. For best results, wrap 1-2 cookies in plastic wrap. Freeze in gallon ziplock freezer bag or freezer-safe storage container. 
    Recipe adapted from Taste of Home


    Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 63mg | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.4mg