• Makes 12 servings.

This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 24 Archway Coconut Macaroon Cookies
  • 2 Tbsp Orange Juice
  • 12 Maraschino Cherries (with Stems)
  • 1/2 cup Dark Chocolate Chips
  • 1 tsp Shortening
  • 2 Tbsp Toasted Coconut Flakes


  1. Use your thumb to gently indent the top of each macaroon into a bowl shape.
  2. Drizzle each macaroon lightly with orange juice.
  3. Take a cherry and place it in the “bowl” of a macaroon.
  4. Place a second macaroon on the other side of the cherry so that the stem sticks out between the cookies.
  5. Gently press the cookies together so that they cover the cherry, but not the stem.
  6. Place the covered cherry on a nonstick cookie sheet. Repeat process for each cherry.
  7. Warm chocolate chips and shortening in a small saucepan over low heat. Melt chocolate, stirring frequently. Turn the heat off as soon as the chocolate is fully melted.
  8. Use a slotted spoon or metal skewer to dip each covered cherry into the chocolate.
  9. Place each dipped cherry back on the cookie sheet and sprinkle it lightly with toasted coconut.
  10. Place cherries in the fridge and chill for at least 1 hour before serving.