These fruitful little clusters of joy are a family recipe that I grew up with. I’m not one for baking, especially baking sugar filled treats. (Ugh, staying healthy in the holidays is soooo difficult), but I had to celebrate with something. So I chose my favorite cookies, and they’ve got real fruit in them, so that makes them kind of healthy still – right?
This is my mom’s mom’s recipe. Not sure if it’s an original or “from the old Sears Catalog” like so many other vintage things seem to be. Nevertheless, it’s a favorite and if you like something easy and tasty, it will soon be yours too.
Before I begin, you also must know that this is a very, very kid friendly recipe! Here’s why:
- No measuring – all ingredients can be “eyeballed”, or are “1 package unit”
- You can lick the batter!
- You can use your hands (aka kids can use their hands)
- It’s a great way to introduce picky kids to coconut!
Ok so here’s the recipe. Here’s the original link.
Please note, I used maraschino cherries instead of candied cherries as the recipe calls for, because I couldn’t find any. (Apparently you can find them next to the produce section during the holidays -advice from mom.) Anyways, the maraschinos are preserved in liquid and the candied ones are not, so the extra liquid led to a slightly more moist, and very pink cookie. They were still good… so my best advice is do what you want!!! *\(^o^)/*
Ingredients for Cherry Coconut Macaroon Holiday Cookie:
14 ounces Sweetened Condensed Milk
14 ounces Coconut
1 3/4 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/2 cup Green Candied Cherries; chopped
1/2 cup Red Candied Cherries; chopped
(Original recipe makes 30)
How to make Cherry Coconut Macaroon Cookies for Christmas, or any other Holiday (yum!)
- Preheat oven to 350 degrees.
- In large mixing bowl, stir together all ingredients until cherries are evenly distributed. Place parchment paper over cookie sheets.* Shape into golf-ball sized balls and place about 1″ apart on the parchment paper. Bake in oven until cookie edges are lightly browned, about 8 to 10 minutes.
- Let cool completely before storing. Place sheets of wax paper between layers of cookies in tins since they will remain slightly sticky.
- *If you do not have parchment paper, place balls on a well greased cookie sheet. Immediately loosen cookies from cookie sheet. The cookies will be very soft and may start to fall apart. Reshape as necessary and let cool completely before storing.
P.S. My Mom has a Big Oven account, give her a follow HERE and let her know how much you love her recipes. It would totally make her day.