Pineapple coconut macaroons are soft, sweet cookies that are incredibly easy to make. Just 4 simple ingredients and a few minutes is all it takes to bake up these sweet treats!
Today, I’m happy to introduce Heather of Basilmomma to you. Not only is her blog one of my favorite sites, but Heather is truly a great friend to have. She’s supportive and always has kind words to share, so be sure to check her out on Facebook and follow her on Twitter!
I was sorting through my stack of library books the other day and I stumbled across a book that Jacob and I had checked out. We were looking for a bit of unique fruit dessert inspiration, so we picked up Ripe for Dessert, by David Lebovitz.
We flipped through his book and marked several recipes that we wanted to try. I admit, I have made four of them already, and 1 did not turn out. It was my fault, as I am not a patient baker.
These pineapple coconut macaroons came out on the first try. It was not hard or complicated, so I hope you will try the recipe! They are like a tropical drink, fresh and light. All they need are a good soaking in Caribbean rum before you pop one in your mouth, 🙂
Best of all, I loved that David’s friends would get on him for using canned pineapple. But they should just get over it, because I cannot imagine the steps that would have been added if you did use fresh. I am not a big fan of ‘popping open a can’, but here I did, gladly.
It took some time to reduce the pineapple juice, then 35 minutes to bake them. Other than that, they are so easy that my 9 year old could make them. I know this because he was my assistant! Did I mention that these are gluten-free, too?
Pineapple Coconut MacaroonsPrint Recipe
- 1 20 oz can of crushed pineapple do not drain
- 1 cup of sugar
- 3 ½ cup of unsweetened coconut flakes
- 3 egg whites
- ½ teaspoon pure vanilla extract
- In a small skillet, add the pineapple and sugar. Heat to a low simmer and reduce until the pineapple sticks to the pan a bit and lightly browns. The key is that the moisture has reduced away. Remove from heat. This will take about 15 minutes.
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper (important or they will stick).
- In a large bowl, add the pineapple and coconut. Using the paddle attachment of a stand mixer OR, like I did, use a hand held electric mixer, blend on medium, just until combined. Add the egg whites and blend just until combined and the texture is flaky and almost sandy, about 2 minutes. Add the vanilla and combine.
- Using a spoon, scoop out 1 1/2 inch balls of this mixture on the sheet leaving just a tiny bit of space around each one. Then using your fingers, shape each ball into almost a pyramid. This is to make the tops pointy. This is easier than it sounds, really.
- Bake at 350 degrees for 30 minutes or until starting to brown. Make sure to rotate the pan halfway through to help them bake evenly.
These are best eaten the same day. They will start to soften the longer they sit. I wouldn't know though. Mine were gone right after they hit the table