Pineapple Coconut Macaroons
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 20 oz can of crushed pineapple, do not drain
  • 1 cup of sugar
  • 3½ cup of unsweetened coconut flakes
  • 3 egg whites
  • ½ teaspoon pure vanilla extract
  1. 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.
  2. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper (important or they will stick).
  3. 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.
  4. Using a spoon, scoop out 1½ 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.
  5. 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
Recipe by Cooking with Books at