This post contains affiliate links.
Some recipes don't come from a handwritten card or a grandmother's apron pocket-this one started when I received a box of candied fruits from Paradise Fruit Company. They sent me a huge variety-candied cherries, candied pineapple, candied citron, candied lemon peel, and candied orange-all bright, fragrant, and ready for holiday baking. The moment I opened the first container, that burst of sweet citrus and cherry took me straight back to the excitement of slicing into a gifted Collin Street Bakery fruitcake for the very first time.
I grew up around proper Texas fruitcake, the kind wrapped in wax paper and tucked into a decorative tin like a family heirloom. But I've always loved the fruit more than the cake itself. Those colorful candied bits are what made it feel like Christmas to me. Some folks claim not to like them, but I've never been in that camp-I've always gone straight for the fruit. Paradise Fruit Company gets that flavor just right. Their candied fruit tastes exactly like the classic versions I remember, but with a brightness and freshness that makes it easy to use in all kinds of recipes.
That's where these macaroons came from. I wanted something different from traditional fruitcake, and coconut macaroons popped into my mind immediately. I love their chewy sweetness, and I knew those colorful candied fruits would bring that familiar holiday flavor. It's quick, simple, and exactly the kind of recipe I reach for when December gets busy and I want something quick and easy on the counter.
Where This Dish Comes From
Fruitcake has been a December staple in Texas kitchens forever-brought over by Czech, German, and English traditions and kept alive through church swaps, office boxes, and family tins. These macaroons take the same candied cherries, pineapple, and citrus peel but fold them into a coconut base instead of a dense batter. The result is lighter, chewier, and far easier to throw together cookie during a busy holiday week.
Kitchen Equipment
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Gather Your Ingredients
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
How to Make Fruit Cake Coconut Macaroons
Prepare the Baking Sheet
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and lightly coat the paper with cooking spray.
Mix the Coconut Base
- In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract.
- Add the chopped red cherries, green cherries, pineapple, citrus peel, and pecans.
- Stir by hand until the mixture is fully combined and sticky.
Portion the Macaroons
- Using a #30 cookie scoop or your hands, shape the mixture into firm 2-inch balls.
- Place them on the prepared baking sheet, leaving a little space between each.
Bake
- Bake for 12-14 minutes, or until lightly golden around the edges.
- Cool completely on the baking sheet.
Release from Paper
Once fully cooled, gently peel each macaroon from the parchment.
✨ Scroll to the bottom for the full recipe ✨
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Chef's Tips
- Chop candied fruit into small, even pieces for the best texture.
- If the mixture feels too loose, add an extra ¼ cup coconut.
- For a firmer cookie, refrigerate the formed macaroons for 15 minutes before baking.
Serving Ideas
- Dip the cooled bottoms in melted dark or white chocolate.
- Add them to a holiday cookie box with spritz cookies or ginger molasses cookies.
- Serve with hot coffee, black tea, or spiced cider.
FAQs
Can I use unsweetened coconut?
Yes, but the macaroons will be slightly less sweet and a touch drier.
Can I leave out the nuts?
Yes-simply replace the pecans with an equal amount of coconut or more candied fruit.
Do these spread?
No, they hold their shape well during baking.
Storage and Freezing
- Store macaroons in an airtight container at room temperature for up to 5 days.
- Refrigerate to extend freshness up to 7-8 days.
- Freeze in a single layer, then transfer to a freezer-safe bag. Freeze up to 3 months.
- Thaw at room temperature before serving.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → 
Come Cook With Me
If you make these Fruit Cake Coconut Macaroons, I'd love to hear how they turned out. Share a photo, leave a comment, or tell me what kind of candied fruit you used. There's always room in the cookie tin for another idea.
Don't forget to subscribe to my newsletter for more delicious recipes straight to your inbox.
If You're Still in a Baking Mood…
If you're still in a baking mood, there are plenty of other holiday treats waiting to slide onto a sheet pan or into a candy tin. These recipes all lean festive, cozy, and shareable-perfect for cookie exchanges, neighbor plates, or just keeping a jar of something sweet on the counter when friends drop by.
Chocolate Coconut Balls
Rich, no-bake chocolate-covered coconut bites that taste like a homemade candy bar-great for make-ahead gifting and holiday treat trays.
Soft and Chewy Ginger Molasses Cookies
Classic ginger molasses cookies with warm spices, a chewy center, and crackly tops that fit right in on any Christmas cookie platter.
Classic Spritz Butter Cookies
Buttery, tender spritz cookies scented with vanilla and almond, perfect for pressing into festive shapes and decorating for the holidays.
How to Make TikTok Candied Cranberries (Cranberry Snowballs)
Tart cranberries coated in powdered sugar for a sweet-tart "snowball" effect-easy to make, fun to snack on, and pretty as a garnish for winter desserts.
Grinch Cookies
Soft, cake-mix crinkle cookies in bright green with a powdered sugar coat-fun, fast, and ideal for kids' parties or themed cookie boxes.
Old-Fashioned Vanilla Butter Meltaway Cookies
Delicate, melt-in-your-mouth vanilla cookies with a soft, sandy texture that feel old-fashioned in the best way and pair beautifully with coffee or cocoa.
*****
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Fruit Cake Coconut Macaroons
Equipment
Ingredients
- 1 (14-ounce) bag sweetened shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup candied red cherries chopped, Paradise Fruit Co.
- ½ cup candied green cherries chopped, Paradise Fruit Co.
- ½ cup candied pineapple chopped, Paradise Fruit Co.
- ¼ cup candied citrus peel chopped, Paradise Fruit Co.
- ½ cup pecans chopped
Instructions
Prepare the Baking Sheet
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and lightly coat the paper with cooking spray.
Mix the Coconut Base
- In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract.1 (14-ounce) bag sweetened shredded coconut, 1 (14-ounce) can sweetened condensed milk, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Add the chopped candied red cherries, green cherries, pineapple, diced citrus peel, and chopped pecans.½ cup candied red cherries, ½ cup candied green cherries, ½ cup candied pineapple, ¼ cup candied citrus peel, ½ cup pecans
- Stir by hand until the mixture is evenly combined and sticky throughout.
Portion the Macaroons
- Using a #30 cookie scoop (2-inch) or your hands, shape the mixture into firm balls.
- Place them on the prepared baking sheet, spacing them slightly apart.
Bake
- Bake for 12-14 minutes, or until the tops and edges are lightly golden brown.
- Allow the macaroons to cool completely on the baking sheet.
Release from Paper
- Once fully cooled, gently peel each macaroon off the parchment paper.
Notes
- Candied cherries, pineapple, and citrus peel may be swapped for any combination of Paradise candied fruit.
- Unsweetened shredded coconut may be used, but the macaroons will be less sweet and slightly firmer.
- Serve as part of a holiday cookie tray.
- Dip the cooled bottoms in melted dark chocolate or white chocolate for additional flavor.
- Pair with coffee, tea, or hot cocoa.
- Store macaroons in an airtight container at room temperature for up to 5 days.
- Refrigeration extends freshness to 7-8 days.
- To freeze, arrange the cooled macaroons in a single layer on a baking sheet; once frozen solid, transfer to a freezer-safe bag. Freeze for up to 3 months.
- Thaw at room temperature before serving.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Comments
No Comments