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+ servings

Pineapple Coconut Macaroons

These pineapple coconut macaroons are bright and sunny, and full of tropical flavor!
These pineapple coconut macaroons are sunny and delicious tropical cookies!
Print Recipe
5 from 1 vote



  • 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
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