Pineapple Coconut Macaroons
These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!
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!
Ingredients
Macaroons:
- 14 oz bag sweetened flaked coconut
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Topping:
- 1 cup crushed pineapple in juice
- ¾ cup granulated sugar
- ½ cup chopped white chocolate ,melted
Instructions
- Preheat oven to 325°F. Line a sheet pan with parchment paper.
- In a large bowl combine the coconut, sweetened condensed milk and vanilla extract.
- With an electric mixer beat egg whites and salt together on high speed to medium peaks, about 2-3 minutes.
- Gently fold whipped egg whites into the coconut mixture until incorporated.
- 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.
- Bake until cookies are golden brown on the bottoms, 20-25 minutes. Let cool completely.
- 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.
- Spoon jam into the wells of the cookies. Drizzle with melted white chocolate. Let sit about 5 minutes until white chocolate is set.
Calories: 189kcal, Carbohydrates: 30g, Protein: 2g, Fat: 7g, Saturated Fat: 6g, Cholesterol: 6mg, Sodium: 100mg, Potassium: 165mg, Fiber: 2g, Sugar: 27g, Vitamin A: 56IU, Vitamin C: 3mg, Calcium: 60mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Made these and they were delicious. I baked mine the full 25 minutes and moved to a cooling rack immediatley based on other Coconut Macaroon cookies I have made. Mine did not burn at all and were chewy. So good! The only thing is, I would say to maybe cut down the sugar for the pinapple jam to 1/2 a cup. It was incredibly sweet. Also, my pinapple jam did not get thick until I hit the full 20 minute mark so be patient. Do not skip the white chocolate drizzle : ).
Thanks for the feedback Samantha! I’m so happy you enjoyed these cookies. I’ll have to try a batch again soon and test with the lower amount of sugar. 🙂
These burned on the bottom but the tops were still white. I guess 325 was too hot for my oven. Not sure what I should have done differently.Â
The tops should still be white when pulled from the oven, and the bottoms golden brown. It sounds like they just needed to be pulled from the oven a few minutes earlier?
Can you something else instead of coconutÂ
Macaroons are specifically made with coconut. You can try doing a search online for other types of pineapple cookies if you’re wanting something different!
can you freeze these and how long there good for when frozen
Do these refrigerate well? Or how long do they keep typically?
No need to refrigerate, but I suppose you could if you wanted to. They’ll keep for several days in an airtight container. Hope this helps!
These are the perfect cookie for the season.
Hi I love tropical flavors also, and this recipe sounds delicious. But, I have a question you say 2 large eggs in the recipe and then you say to whip egg whites in the recipe? Should we use 2 egg whites for the macaroons? Just a little confusing. Thanks for the great recipes.
Oops! Yes whites only. Recipe’s been fixed, thanks for the heads up.