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
- Place rack in center of oven and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- Beat butter with an electric mixer until smooth.
- Gradually add sugar.
- Add salt, orange zest, and vanilla extract.
- Beat in eggs, one at a time.
- Using a rubber spatula, mix in coconut and dried pineapple.
- Drop batter by tablespoonfuls onto prepared sheets. Press a cherry half onto the top of each mound.
- Bake one sheet at a time, for about 25 minutes or until lightly browned around edges.
- Let cool completely.
- If desired, melt chocolate and use a fork to drizzle it on the macaroons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published November 21, 2014.
Disclosure: This post may contain affiliate links.
LOVE Macaroons and the addition of all the ambrosia deliciousness to these cookies just looks like it takes it to the next level, absolutely stunning