These delicious cookies have all the flavors of the classic holiday salad that’s full of pineapple, coconut, and red maraschino cherries. Ambrosia Macaroon Cookies are not only beautiful they are also an outstanding treat for friends, neighbors, and perfect for the holidays!
What Makes These Cookies So Special?
- They are sweet and full of fruity flavor.
- Have a chewy center with crispy brown edges.
- They are festive and beautiful.
- Make the ideal gift for neighbors and friends.
- Will put you on the super nice list with Santa!
What You Need To Make Ambrosia Macaroon Cookies:
- 5 1/2 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 3/4 cup sugar
- 1 large egg yolk
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 8 ounce can crushed pineapple, drained and patted dry with paper towels
- 5 cups sweetened flaked coconut
- 20 maraschino cherries, drained, patted dry, and halved
- In the bowl of a stand mixer or large bowl, beat butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Add egg yolk, lemon zest, lemon juice, and beat to incorporate.
- In a small bowl, whisk together flour, baking powder, and salt. With the mixer set on low, gradually add to the butter mixture. Beat for 1 minute. Stir in pineapple and 3 cups of coconut. Cover bowl with plastic wrap and chill for 1 hour.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment and set aside. Scoop out dough and shape into 1 to 1 1/4 inch balls. Place the remaining 2 cups of coconut in a shallow bowl and roll the dough in the coconut. Place dough on prepared baking sheets.
- Working in batches, bake in the oven for 13-15 minutes until the edges of the cookies are golden brown. Remove from the oven and press a cherry half into the center of each cookie. Let cool for 1 minute then remove to a wire rack to cool completely. Serve or store in an airtight container for up to 3 days.
Tips For Making This Recipe
- Make sure the butter and cream cheese areat room temperature. This will ensure that you’ll get a light texture when you cream them with the sugar.
- Drain the pineapple really well and pat dry with paper towels.
- Make sure to drain and pat dry the maraschino cherries and cut them into halves.
- The dough needs to chill for an hour so plan accordingly.
- Press a cherry half into the center of each cookie after baking and let cool on the baking sheet for 1 minute.
- Allow cookies to cool completely on a wire rack before serving.
How To Store These Cookies
Place the cookies in an airtight container. They can be stored on the counter or in the pantry for up to 3 days.
SOURCE: A Southern Soul https://cookeatshare.com/recipes/ambrosia-macaroon-cookies-876773/external