Cherry Sugar Cookie Macaroons

By Renee's Kitchen Adventures

Published 04/15/2014

Cherry Sugar Cookie Macaroons


  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • 3/4 cup chopped macadamia nuts
  • 3/4 cup chopped dried tart cherries
  • 2 1/2 cups (7 oz.) sweetened shredded coconut
  • 1 tsp. pure vanilla extract


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment or use a silpat. (I prefer parchment)
  2. Allow the cookie dough to come to room temperature (about 10-30 minutes, depending on the temperature of your kitchen) so it's easier to incorporate the remaining ingredients.
  3. In large bowl, combine the room temperature cookie dough, nuts, cherries and coconut using wooden spoon. Drop onto prepared baking sheet using a small scoop or by rounded TBS. 
  4. Bake 15 -17 minutes or until lightly browned. Allow to cool on sheet for 2 minutes then remove to wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.  

Yield: 3 doz. cookies

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 17 mins.

Total time: 27 mins.

Servings - approx. 36   Serving size - 1 cookie   Points Plus per Serving - 4 Points+

Calories - 140,  Total Fat - 6 g,   Carb. - 20g,  Protein - 1g,   Fiber - 0g*

*Nutrition information courtesy of Reynold's Kitchens