If you’re looking for Memorial Day food or 4th of July food, check out these fun patriotic desserts! Coconut Macaroon Cherry Bombs incorporate red, white, and blue in the tastiest of ways. Feel free to substitute the flour with Cup-4-Cup to make this recipe gluten-free.
Coconut Macaroon Cherry Bombs
Author:
Ingredients
- 3/4 cup all purpose flour
- 6 cups shredded sweetened coconut
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 (14 oz) can sweetened condensed milk
- 1 cup Wilton Royal blue chocolate melts
- 1 jar maraschino cherries – drained and patted dry
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour and coconut. Stir until well mixed.
- Add both extracts and stir again until well blended.
- Add the sweetened condensed milk and with a rubber spatula, mix well to incorporate.
- Drop 2 inch rounded, heaping spoonfuls onto the cookie sheet, spacing the cookies about 2 inches apart.
- Spray the bottom of a drinking glass with non stick spray and use it to flatten the cookies ever so slightly.
- Bake for 12-15 minutes or until golden in color and the coconut is lightly toasted.
- Cool on the cookie sheet for 5 minutes before transferring to a wire rack to completely cool.
- Line a cookie sheet with wax paper and set it aside.
- In a double boiler, melt the blue chocolate candies by stirring until completely melted.
- Pour the melted chocolate into a shallow dish and dip the bottom of each cookie into the mixture. Place on the cookie sheet to allow the chocolate to harden.
- Using your index finger, gently press down into the center of each cookie. Dab a small amount of melted chocolate onto the bottom of each cherry and place into the hollowed center.
- ENJOY!!
Coconut Macaroons
Coconut Macaroons get festive with this 4th of July dessert recipe
Ingredients
- ¾ cup all purpose flour
- 6 cups shredded sweetened coconut
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 14 oz can sweetened condensed milk
- 1 cup Wilton Royal blue chocolate melts
- 1 jar maraschino cherries - drained and patted dry
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, add the flour and coconut. Stir until well mixed.
- Add both extracts and stir again until well blended.
- Add the sweetened condensed milk and with a rubber spatula, mix well to incorporate.
- Drop 2 inch rounded, heaping spoonfuls onto the cookie sheet, spacing the cookies about 2 inches apart.
- Spray the bottom of a drinking glass with nonstick spray and use it to flatten the cookies ever so slightly.
- Bake for 12-15 minutes or until golden in color and the coconut is lightly toasted.
- Cool on the cookie sheet for 5 minutes before transferring to a wire rack to completely cool.
- Line a cookie sheet with wax paper and set it aside.
- In a double boiler, melt the blue chocolate candies by stirring until completely melted.
- Pour the melted chocolate into a shallow dish and dip the bottom of each cookie into the mixture. Place on the cookie sheet to allow the chocolate to harden.
- Using your index finger, gently press down into the center of each cookie. Dab a small amount of melted chocolate onto the bottom of each cherry and place it into the hollowed center.
Nutrition Facts
Coconut Macaroons
Amount Per Serving (1 serving)
Calories 156
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Cholesterol 2mg1%
Sodium 68mg3%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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