Start by preheating your oven to 325°F (163°C). This ensures that your macaroons bake evenly and achieve that perfect golden-brown color.
Line a baking sheet with parchment paper to prevent the macaroons from sticking and to make cleanup a breeze.
In a mixing bowl, combine the softened butter and white sugar. Using a whisk or electric mixer, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the pinch of salt, finely grated orange peel, vanilla extract, and the two large eggs to the creamed mixture. Mix until everything is well incorporated.
Gently fold in the sweetened shredded coconut and the finely diced dried pineapple. Be careful not to overmix; you want to maintain that fluffy texture.
Lastly, fold in the halved maraschino cherries. These little gems will add bursts of color and flavor to your macaroons.
Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Keep an eye on them to avoid overbaking!
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes. If you’re using chocolate, melt it in a microwave-safe bowl, then dip the bottoms of the cooled macaroons in the chocolate. Place them back on the parchment paper to set.
