Choc cherry macaroon hearts

  • 25 mins preparation
  • 25 mins cooking
  • Makes 22 Item
  • Print


Choc cherry macaroon hearts
  • 100 gram butter, softened
  • 1/2 cup (150g) caster sugar
  • 1 egg
  • 2 cup (300g) plain flour, sifted
  • 1 tablespoon cocoa powder, sifted
  • 100 gram dark eating chocolate, melted
  • 4cm and 8cm heart-shaped cutters
Macaroon filling
  • 1 egg white
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (60g) desiccated coconut
  • 1 teaspoon plain flour
  • 2 tablespoon red glacé cherries, finely chopped


Choc cherry macaroon hearts
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Grease 2 oven trays; line with baking paper.
  • 3
    Meanwhile, to make macaroon filling: In a small bowl, beat egg white with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved between additions. Fold in extract, coconut, flour and cherries.
  • 4
    In another small bowl, beat butter, sugar and egg with an electric mixer until light and fluffy; stir in dry ingredients, in two batches. Stir in chocolate.
  • 5
    Knead dough on a floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick.
  • 6
    Using an 8cm heart-shaped cutter, cut hearts from dough. Place, about 2cm apart, on oven trays. Using a 4cm heart-shaped cutter, cut out centres from hearts.
  • 7
    Bake cookies for about 7 minutes; remove from oven. Reduce oven to 150°C (130°C fan-forced).
  • 8
    Divide macaroon mixture among centres of cookies; smooth surface. Cover with foil (like a tent so foil does not touch surface of macaroon). Bake for about 15 minutes, or until macaroon is firm. Cool on trays for 5 minutes; transfer to wire racks to cool.


Store in an airtight container for up to a week.

More From Women's Weekly Food