Chewy macaroon cookies filled with shredded coconut, dried pineapple and macadamia nuts, all dipped in white chocolate.
This recipe was developed in partnership with Diamond of California.
You can whisk me away on a tropical vacation anytime. Just give me thirty minutes to shave my legs and pack a swimsuit and I’ll meet you at the airport. I mean really, when does a soak in the sun with a piña colada in-hand not sound like perfection?
But that’s not reality, sadly, and so I’ve decided to bring a little of the tropics into my kitchen with these sunny macaroons filled with coconut, pineapple and macadamia nuts.
Traditional macaroons are made up of three main ingredients— shredded coconut, sweetened condensed milk and egg whites. They’re light, a little crisp around the edges, and wonderfully chewy once you sink your teeth in. They’re utterly delightful.
All I did with this batch is I added some diced dried pineapple and chopped macadamia nuts. Once they were baked I both dipped and drizzled the macaroons with melted white chocolate.
Oh my gosh, you guys. I could not stop eating them. So good!
And I was right, these are sunny little bites that will make you smile. Not quite the same as a beach, but I’ll take it.
baking tip:Choosing the right white chocolate for melting
Look carefully at the labels of the “white chocolate” that you find in the baking aisle at the grocery store. While many bars and chips will be true white chocolate— consisting of cocoa butter, sugar, and milk solids— some are not. Synthetic white chocolate substitutes are made with palm oil or something similar and do not contain any cocoa butter. While they may be okay to use in baking, these substitutes will not melt well.
Make sure that what you buy is labeled as “white chocolate” and has “cocoa butter” listed in the ingredients. USDA regulations require that only true white chocolate can be labeled as such.
White Chocolate-Dipped Tropical Macaroons
- 14 ounces (1 large bag, 400 grams) sweetened shredded coconut
- 1 14-oz can (400 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 cup (65 grams) Diamond of California Macadamia Nuts
- 1/2 cup (71 grams) dried pineapple, roughly chopped
- 6 ounces (170 grams) quality white chocolate, chopped
- Preheat oven to 325 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a medium bowl combine the coconut, sweetened condensed milk and the vanilla. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites and salt to medium peaks. Gently fold into the coconut mixture in 2 additions. Gently stir in the macadamia nuts and pineapple chunks.
- Scoop out onto the prepared sheet pan. Bake for 25-30 minutes, until lightly golden brown. Let cool completely.
- In a double boiler or a heatproof bowl set over a pan of simmering water, melt the white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
- Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Drizzle the dipped macaroons with the remaining melted white chocolate. Chill in the fridge for 15-20 minutes, until set.
- For a nuttier flavor, toast the macadamia nuts before using.
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.