Pineapple-Coconut Macaroons
This simple recipe creates delightful pineapple-coconut macaroons. It involves combining thoroughly drained crushed pineapple with sugar, salt, unsweetened shredded coconut, egg whites, and vanilla extract. The mixture is then scooped and baked until golden, yielding moist, chewy, and tropical-flavored cookies perfect for a sweet treat or dessert.
Equipment
- 1 Saucepan
- 1 Fine-mesh Sieve
- 2 Mixing Bowls
- 2 Baking Sheets
- 1 Small Cookie Scoop (or two spoons for portioning)
Ingredients
Main
- One 20 ounce about 600 g can crushed unsweetened pineapple
- 1 cup 200 g sugar
- pinch of salt
- 3 1/2 cups 245 g dried unsweetened shredded coconut
- 3 large egg whites
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325F (160C) and line two baking sheets with parchment paper.
- Drain the crushed pineapple thoroughly using a fine-mesh sieve, pressing out as much liquid as possible to prevent soggy macaroons.
- In a medium saucepan, combine the drained crushed pineapple, sugar, and a pinch of salt.
- Heat the mixture over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is heated through, about 3-5 minutes.
- Remove the saucepan from the heat and immediately stir in the shredded unsweetened coconut, egg whites, and vanilla extract until everything is uniformly combined.
- Allow the mixture to cool for at least 15-20 minutes, or refrigerate for faster cooling, as this makes it easier to handle and helps prevent spreading.
- Once cooled, use a small cookie scoop (about 1.5 tablespoons) or two spoons to form mounds and arrange them about 1 inch apart on the prepared baking sheets.
- Bake for 20-25 minutes, rotating the sheets halfway through, until the macaroons are golden brown around the edges and lightly toasted on top.
- Carefully remove the baking sheets from the oven and let the macaroons cool completely on the parchment paper before transferring to an airtight container.
Notes
Ensure the crushed pineapple is thoroughly drained, squeezing out as much liquid as possible through a fine-mesh sieve. This is critical for achieving the proper macaroon texture and preventing them from becoming soggy. When baking, watch carefully for golden edges; macaroons can go from perfectly chewy to overly dry quickly. For an elevated flavor profile, consider adding a hint of lime zest or a few drops of rum extract to the mixture. A final dip in tempered dark chocolate once cooled would also add a sophisticated finish.