Ambrosia Macaroons Recipe
These Ambrosia Macaroons are a tropical delight! Packed with coconut, pineapple, and a hint of orange, they are sure to impress!
Servings: 12 servings
Ingredients
- 5.5 tablespoons butter softened
- 0.5 cup white sugar
- 1 pinch salt
- 1 teaspoon finely grated orange peel
- 0.5 teaspoon vanilla extract
- 2 large eggs
- 4.5 cups packed sweetened shredded coconut
- 0.25 cup finely diced dried pineapple
- 15 pieces maraschino cherries drained and cut in half
- 6 ounces semi-sweet chocolate optional
Instructions
- Preheat your oven to 325°F (160°C).
- Line a cookie sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, white sugar, and a pinch of salt using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the finely grated orange peel and vanilla extract.
- Gently fold in the sweetened shredded coconut and diced dried pineapple until well mixed.
- Drop heaping mounds of the coconut mixture onto the prepared baking sheet, leaving space between each one.
- Press half a maraschino cherry onto the top of each macaroon.
- Bake for 20-25 minutes, or until edges are golden brown and tops are set.
- Allow to cool on the baking sheet before transferring to a wire rack. Drizzle with melted chocolate if desired.
Equipment
- Mixing Bowl
- Cookie sheet
- Parchment Paper
- Electric Mixer
- Measuring cups and spoons
- Microwave-safe bowl
Notes
- Store in an airtight container at room temperature for up to a week.
- For leftovers, freeze after cooling, and thaw at room temperature.
- For a dairy-free option, substitute butter with coconut oil.