Makes 22
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If you’re not one to head for store-bought chocolates, try whipping up your own desserts to gift loved ones instead! These choc cherry macaroon hearts will make the sweetest gift, from their delicious macaroon filling to their chocolate exterior. Its lovely shape will also be sure to express your heartfelt sincerity.


  • 100 g butter, softened
  • ½ cup (150 g) caster sugar
  • 1 egg
  • 2 cups (300 g) plain flour, sifted
  • 1 tbsp cocoa powder, sifted
  • 100 g dark eating chocolate, melted
  • 4 cm and 8 cm heart-shaped cutters


  • 1 egg white
  • ¼ cup (55 g) caster sugar
  • ½ tsp vanilla extract
  • ¾ cup (60 g) desiccated coconut
  • 1 tsp plain flour
  • 2 tbsps red glacé cherries, finely chopped

Preheat oven to 180 C (160 C fan-forced).


Grease 2 oven trays; line with baking paper.


Meanwhile, to make macaroon filling: In a small bowl, beat egg white with an electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. Fold in extract, coconut, flour and cherries.


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.


Knead dough on a floured surface until smooth. Roll dough between sheets of baking paper until 5 mm thick.


Using an 8 cm heart-shaped cutter, cut hearts from dough. Place, about 2 cm apart, on oven trays. Using a 4 cm heart-shaped cutter, cut out centres from hearts.


Bake cookies for about 7 mins; remove from oven. Reduce oven to 150 C (130 C fan-forced).


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 mins, or until macaroon is firm. Cool on trays for 5 mins; transfer to wire racks to cool.

TIP Store in an airtight container for up to a week.

Photo: bauersyndication.com.au

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