Ambrosia Macaroon Cookies

Ambrosia Cookies with red cherries and white coconut on a rack cooking.

4.67 from 6 reviews

These delicious cookies have all the flavors of the classic holiday salad that's full of pineapple, coconut, and red maraschino cherries. Ambrosia Macaroon Cookies are not only beautiful they are also an outstanding treat for friends, neighbors, and perfect for the holidays!

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 110kcal

Author: Donya Mullins

Equipment

Ingredients

5 ½ tablespoons unsalted butter at room temperature
4 ounces cream cheese at room temperature
¾ cup sugar
1 large egg yolk
½ teaspoon lemon zest
2 teaspoons lemon juice
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 8 ounce can crushed pineapple, drained and patted dry with paper towels
5 cups sweetened flaked coconut
20 maraschino cherries, drained, patted dry, and halved

Instructions

In the bowl of a stand mixer or large bowl, beat butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Add egg yolk, lemon zest, lemon juice, and beat to incorporate.
In a small bowl, whisk together flour, baking powder, and salt. With the mixer set on low, gradually add to the butter mixture. Beat for 1 minute. Stir in pineapple and 3 cups of coconut. Cover bowl with plastic wrap and chill for 1 hour.
Heat oven to 350 degrees. Line 2 baking sheets with parchment and set aside. Scoop out dough and shape into 1 to 1 ¼ inch balls. Place the remaining 2 cups of coconut in a shallow bowl and roll the dough in the coconut. Place dough on prepared baking sheets.
Working in batches, bake in the oven for 13-15 minutes until the edges of the cookies are golden brown. Remove from the oven and press a cherry half into the center of each cookie. Let cool for 1 minute then remove to a wire rack to cool completely. Serve or store in an airtight container for up to 3 days.

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