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Coconut-Almond Macaroons with Cherry Preserves
Cloyingly sweet, one-dimensional coconut macaroons get a makeover with this simple recipe. We add sliced almonds for texture, fruit preserves for color and tangy notes and aniseed for licorice-like fragrance and flavor. The cookies are best eaten the day they’re made, but extras will keep in an airtight container at room temperature for up to two days.
12
Cookies
25 minutes
Ingredients
-
1½
cups (120 grams) shredded unsweetened coconut
-
2
large egg whites
Reviews
October 14, 2024
Nice Taste
I made these, but substituted 1/2 tsp cinnamon and 1/2 tsp cardamon instead of anise. I used cherry preserves. I chose to use the full egg rather than the whites only. Came out perfect. I think next time I will add a dash of vanilla.
March 30, 2026
Good Egg White Recipe
I made the great Milk Street Tiramisu recipe and had a lot of leftover egg whites. This is a good egg white recipe. I didn't have aniseed, and like Sue I subbed cinnamon and cardamon. A nice earthy flavor. Overall, a nice macaron, but a little sweet, surprisingly. . .
March 25, 2026
Allergic to Almonds--are they necessary?
I haven't made these (yet) because I'm allergic to almonds (and possibly all nuts--not sure yet). If I omit them, does the recipe hold together?
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Sounds delicious minus aniseseed