Easy Coconut Macaroons Christmas Cookie Recipe

Some things are classic recipes for a reason, and this coconut macaroon Christmas cookie recipe is one of those holiday treats. The tasty Christmas cookie has a chewy texture and deep coconut flavor, making a perfect snowy backdrop for colorful candied maraschino cherries and bringing festive cheer to your holiday cookie platters. The simple ingredients in this drop cookie recipe come together in just a few minutes and bake to a perfect golden-bottomed coconut cookie with a nice crisp exterior and soft, chewy interior. These tasty Christmas cookies can’t be beaten, so they are a must for your holiday baking repertoire.

Years ago, we used to get inserts in the local newspaper that were actually holiday cookie recipe books. As a child, I would spend hours reading those recipes, deciding which I would bake. These were some of the first ones I chose. Living off-grid without power is no small feat, as we used an old-fashioned egg beater to whip egg whites into stiff peaks. But there is nothing like a budding baker to show determination, and these classic coconut macaroons quickly became a family Christmas tradition.

They use very few maraschino red and green candied cherries, so they are perfect little treats when you have a few left over from making other fruity desserts.

If you love Christmas cookie fun and want to start a new tradition with your family, why not make our gingerbread house cookies? The cookie recipe has a free printable template, so you can easily make oversized houses.

Why You Will Love These Coconut Cookies

Intensely Coconut: Any coconut lover will absolutely adore these. They are full of delicious unsweetened coconut and just the right amount of vanilla to enhance the flavor. 

Simple Ingredients: Aside from the candied cherries, this recipe has only a few simple ingredients, making it ideal for your pocketbook. 

Makes A Big Batch: Anyone with kids knows that the holidays are filled with them sneaking cookies, including the adult kids. Having an extra large batch of these tasty cookies will keep your cookie stock full while providing a sweet treat to the sneaky snackers in between. 

Note: I would like to acknowledge my lack of cookie photography skills here. I was using my new stand mixer (although you can do this another way) and had to shoot through the splash guard. It was tricky. I will improve on that as I bring you more tasty treats. 

A Brief History of the Coconut Macaroon

The coconut macaroon, a sweet and chewy cookie beloved worldwide, traces its roots back to 9th-century Italy. Originally made with almond paste, the early versions of macaroons were similar to amaretti cookies and were commonly found in monastic kitchens. These simple, flourless treats were a perfect fit for religious diets, and as the recipe spread across Europe, it evolved into different regional variations.

In the 19th century, as coconut became more accessible through global trade, the traditional almond paste was replaced with shredded coconut. This adaptation quickly gained popularity, particularly in Jewish communities, where flourless coconut macaroons became a favorite for Passover, adhering to the holiday’s dietary restrictions.

Though the flourless versions are often associated with Passover, coconut macaroons as we know them today—made with a small amount of flour—have become a beloved Christmas cookie. Their chewy texture, golden bottoms, and festive red and green maraschino cherries make them perfect for holiday cookie trays and baking events. Coconut macaroons continue to be a symbol of adaptability, evolving with time to become a Christmas classic that brings festive cheer to holiday gatherings.

Let’s Get Started Making This Coconut Macaroon Recipe

I’m going to preface this recipe by saying that although I used my stand mixer, you can do this equally well with an old-fashioned egg beater or any other electric mixer. However, for the sake of this article, I will be referring to the stand mixer.

Of course, this easy cookie will need coconut. If you like sweeter cookies, use sweetened shredded coconut; if you prefer less sweetness, I recommend using unsweetened shredded coconut. You will only need one small package of coconut from the grocery store, even though weight-wise, it may make you question whether that is correct.

You will also need a few of the brightly colored red and green candied maraschino cherries. If you’re making them for a big baking event for the upcoming season, plan your purchases beforehand to avoid overspending and overbuying ingredients you may not need.

Now, back to making these chewy coconut macaroons. Not to be confused with macarons, which are an entirely different baking cookie. I’m not sure who the wise person was to create such confusion in naming the cookies, but this great recipe will make more than make up for that.

You will want to beat the large egg whites in a large mixing bowl. I just purchased my first stand mixer, so I was using it. If this is your first time beating egg whites to stiff peaks, you should know one simple fact. They are at the stiff peak stage only when you can lift the beater from the whites, and they stand up and don’t sag over. If they are sagging, that’s the soft peak stage, and you need to keep mixing. The airy egg whites whip up fast on high speed in the bowl of a stand mixer but will take a few minutes longer if done by hand.

Next, we slowly add the sugar to the stiff egg-white mixture, beating it as we do so. If you do it with a hand mixer, sprinkle some on top of the egg whites, then mix it in before adding more. Keep repeating until all the sugar has been well incorporated into the whites.

After adding the sugar, we will add the all-purpose flour and salt. Mix that well, and then add the vanilla (I used Torani vanilla bean syrup). Keep mixing until the cookie batter is well combined. It’s loose but not liquid at this point, and you can now mix in the shredded coconut. A simple hand folding in of the coconut will suffice, or you can use your stand mixer.

That’s all there is to making the coconut macaroon batter. It’s glossy and flaky, ready to bake. Well, almost—because we now need to preheat the oven to 350°F while we cut the cherries in half. This is the worst part, as those candied cherries are sticky and not much fun to get all over your hands.

After cutting the cherries in half, line your cookie sheets with parchment paper. This step is essential, as these cookies are super sticky with the egg white and white sugar combination. Greasing your pan isn’t an option, as it can potentially lead to burning the bottom of these white cookies.

Now that the baking sheet is lined with parchment paper drop a small blob of the coconut mixture in a teaspoonful. Two inches on either side of one-inch cookie blobs are needed to prevent them from growing into each other as the coconut batter relaxes in the oven during baking.

Once you’ve got them on the cookie sheet, pop a colorful cherry half into the center of each cookie. I like to make sure I alternate the colors to be even. It’s interesting to note that most guests prefer red cherries over green. Simple people-watching has taught me that. So, if you are selling the cookies on a baking tray, using an even mix is colorful and pretty. But if you are making them for your family, make them red.

Slide the filled cookie sheet into the oven on the center rack and bake for ten to twelve minutes. Be sure to check at the ten-minute mark to see if they are done. When done, they will be noticeably flatter than when they went in and have a slight golden brown around the bottom edge.

They are very chewy-textured cookies and will be pliable when removed from the parchment paper to cool on the wire rack. However, if you find them sticking, let them cool a minute before using a spatula to work them off, as they can want to fold rather than break.

This coconut macaroon recipe is best made a day before your Christmas party or event, as they don’t freeze well. They look very pretty, like snow cookies with a festive center on your cookie tray—the perfect holiday cookies to share. These drop cookies are a perfect little treat, made with a handful of ingredients, and are sure to be a hit for any occasion, from a bake sale to your holiday gathering.

Ingredients:

Egg Whites: These make the base of the cookie. Whipping creates a stiff peaks and volume.

White Sugar: The sugar isn’t only for sweetener but also adds to the chewy texture of the cookie. 

All-Purpose Flour: This ingredient holds the cookies together while giving them more substance. 

Salt: Enhances the coconut flavor in the cookie.

Vanilla Extract adds a subtle flavor to the cookie base. I used Torani Vanilla Bean syrup for my cookies, and it worked very well.

Unsweetened Shredded Coconut: This ensures the cookies aren’t overly sweet. 

Candied Maraschino Cherries: Red and green for Christmas decoration. 

Substitutions Or Add-Ins For These Easy Macaroons

Egg Whites: -Remain-

White Sugar: -Remain-

All Purpose Flour:-Remain-

Salt: This can be omitted for those watching their salt intake.

Vanilla Extract: Can be switched to almond extract if you prefer.

Unsweetened Shredded Coconut: Can be switched to sweetened shredded coconut if you prefer a sweet cookie. 

Candied Maraschino Cherries: Instead of using the bright candied cherries, consider baking the cookies plain and dipping them in melted chocolate, then add sprinkles for a festive twist.

​Expert Tips, Serving And Storing Suggestions For This Christmas Cookies

Tip #1: Master the Egg Whites: Ensure your bowl and beaters are completely clean before whipping the egg whites. Any trace of yolk can prevent the whites from reaching stiff peaks. Use room-temperature egg whites for best results, as they whip more easily and provide greater volume.

Tip #2: Prevent Sticking: While parchment paper is a must, you can lightly dust the paper with flour or powdered sugar to further reduce sticking. This creates a thin barrier between the cookie and the paper without affecting the bake or flavor.

​Tip #3: Test for Doneness: Look for a light golden-brown hue around the bottom edges while the tops remain pale and snowy white. Overbaking can dry them, so keep a close eye during the last few minutes for this subtle color shift!

Classic coconut macaroons are the perfect holiday cookies to brighten your dessert trays or add a festive flair to any holiday bake sale. Whether you’re baking for the family or creating a showstopping centerpiece for your perfect holiday cookie platter, these chewy, golden-drop cookies are a must-have for the season!

To store your perfect coconut macaroons, place them in an airtight container to maintain freshness. Keep them at room temperature for up to a week. These cookies do NOT freeze well.

I’d love to hear about your favorite Christmas memories! Share a special moment from your holiday baking traditions in the comments below—whether it’s about these perfect coconut macaroons or another classic cookie, your story might inspire others to create their own festive memories!