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Fruit Cake Coconut Macaroons
Chewy, sweet, and packed with colorful candied fruit, these easy coconut macaroons bring classic fruitcake flavor in a simple, no-fuss cookie perfect for holiday trays and gifting.
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Servings: 24 MACAROONS
Calories: 58kcal
Equipment
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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
Substitutions
- 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
Serving: 1 cookie | Calories: 58kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 5mg | Potassium: 10mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg
*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.