Ambrosia Macaroons have a delightful citrus flavor and are just the thing to add to your cookie platter this holiday season. They are chewy with lots of coconut and a little flavor form some orange zest and finely diced dried pineapple.
A piece of maraschino cherry on top gives them a super festive look.
Ambrosia Macaroons are a little reminiscent of fruitcake, with a much better flavor and texture. (I’m not a fruitcake lover 
)
But I am a macaroon lover and a chewy coconut based cookie this time of year gets me excited about those Samoa cookies that will be making their rounds in just a few short months.
What is Ambrosia?
Ambrosia, if you’re not familiar with it, is a type of fruit salad with coconut and usually pineapple, oranges, and marshmallows, and a sweet creamy dressing. I personally think ambrosia is much better in cookie form. It also tastes great in pie form.
You can drizzle a little melted chocolate on them to gussy them up some. If you are a fan of macaroons you will adore this southern version of them.
How To Store Ambrosia Macaroons
Store at room temperature in an airtight container for 5 to 7 days. Can be frozen for up to 3 months. To freeze, individually wrap them in plastic wrap and then place in a freezer bag.
More Holiday Cookies
- Chewy Gingerbread Sandwich Cookies
- Chocolate Croissant Cookies
- Oatmeal Spice Glaze with Maple Glaze
- Bowtie Cookies with Nutella
Ambrosia Macaroons
Ingredients
- 5 1/2 tablespoons butter, softened
- 1/2 cup white sugar
- pinch of salt
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 4 1/2 cups packed sweetened shredded coconut
- 1/4 cup finely diced dried pineapple
- 15 maraschino cherries, drained and cut in half
- 6 ounces semi-sweet chocolate, optional
Instructions
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Place rack in center of oven and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
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Beat butter with an electric mixer until smooth.
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Gradually add sugar.
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Add salt, orange zest, and vanilla extract.
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Beat in eggs, one at a time.
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Using a rubber spatula, mix in coconut and dried pineapple.
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Drop batter by tablespoonfuls onto prepared sheets. Press a cherry half onto the top of each mound.
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Bake one sheet at a time, for about 25 minutes or until lightly browned around edges.
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Let cool completely.
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If desired, melt chocolate and use a fork to drizzle it on the macaroons.
Nutrition
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Originally published November 21, 2014.
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