These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 24cookies
Calories 189
Author Annalise
Ingredients
Macaroons:
14ozbag sweetened flaked coconut
14ozcan sweetened condensed milk
1teaspoonvanilla extract
2large egg whites
1/4teaspoonsalt
Topping:
1cupcrushed pineapple in juice
3/4cupgranulated sugar
1/2cupchopped 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, 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.