Pineapple Coconut Macaroons

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These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!

These pineapple coconut macaroons are sunny and delicious tropical cookies!

Coconut + pineapple is one of my favorite flavor combinations as it reminds me of warm, sunny beaches and palm trees. These pineapple macaroons are a little like a tropical getaway in every bite! They’re fun, delicious, and always a winner with my friends and family.

Pineapple Coconut Macaroons

These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!



  • 14 oz bag sweetened flaked coconut
  • 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon salt


  • 1 cup crushed pineapple in juice
  • 3/4 cup granulated sugar
  • 1/2 cup chopped white chocolate, melted


  1. Preheat oven to 325°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the coconut, sweetened condensed milk and vanilla extract.
  3. With an electric mixer beat egg whites and salt together on high speed to medium peaks, about 2-3 minutes.
  4. Gently fold whipped egg whites into the coconut mixture until incorporated.
  5. Drop by the spoonful (about 2 tablespoons) onto the prepared sheet pan and use the back of a spoon to make a well into the center.
  6. Bake until cookies are golden brown, 20-25 minutes. Let cool completely.
  7. While cookies are baking, make the pineapple jam topping. Combine crushed pineapple and granulated sugar in a saucepan over medium heat. Bring to a boil and cook, stirring frequently, until mixture is thickened, 15-20 minutes. Let cool to room temperature.
  8. Spoon jam into the wells of the cookies. Drizzle with melted white chocolate. Let sit about 5 minutes until white chocolate is set.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.