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These pineapple coconut macaroons are sunny and delicious tropical cookies!

Pineapple Coconut Macaroons

Print Recipe
These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 189
Author Annalise

Ingredients

Macaroons:

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

Topping:

  • 1 cup crushed pineapple in juice
  • 3/4 cup granulated sugar
  • 1/2 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, 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.

Nutrition

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