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
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.
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