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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Ambrosia Macaroons

Give these soft, chewy macaroons a different look by garnishing with candied fruit like orange peels or green cherries.

Southern Living DECEMBER 2013

  • Yield: Makes about 6 dozen
  • Hands-on: 20 Minutes
  • Total: 1 Hour, 15 Minutes


  • 1 large egg white
  • 1/4 cup sugar
  • 1/4 cup butter, melted and cooled
  • 1/4 cup fresh lime juice
  • 1 teaspoon loosely packed orange zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1 (14-oz.) package sweetened flaked coconut
  • 1/2 cup finely diced dried pineapple
  • Parchment paper
  • 36 red maraschino cherries, drained, halved, and patted dry


1. Preheat oven to 350°. Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy; gradually add sugar, 1 Tbsp. at a time, until soft peaks form.

2. Gently stir in butter and next 4 ingredients. Stir in flour. Stir in coconut and pineapple until blended.

3. Drop batter by teaspoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets. Place 1 cherry half in center of each cookie.

4. Bake at 350° for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks, and cool.


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Ambrosia Macaroons Recipe