Bake up a taste of the beach with these easy to make Pina Colada Macaroons!
We just returned home from a week-long beach vacation with extended family. I have to say that I always feel torn when a sunshine and sand-filled vacation comes to an end. There is a part of me that longs to be back in my own home, to the comfort of familiarity and our own space (especially after sharing a beach house with 9 other people that we normally don’t live with for an entire week). And then there is that part of me that just doesn’t want to leave. That wants to stay near the blue of the ocean and those salty breezes for another week or two… or maybe forever.
Though we contemplated grabbing a hotel room near the beach for just another night and enjoying one more day playing in the surf and the sand, we ended up returning to the rolling hills of our West Virginia instead. But now that we are home, I have to admit that I am having some beach withdrawals. My cure for the beach blues? These easy to make Pina Colada Macaroons! One bite and I am instantly transported back to our Outer Banks vacation, watching the sunset into the ocean, and sipping on a frosty tropical concoction. These moist cookies with their sweet coconut and tangy pineapple are sure to cure even the most serious case of the beach blues. Are you beaching it this year for your summer vacation? Do you get a case of the beach blues when you return home too?
- 14 oz of sweetened shredded coconut
- 8 oz sweetened condensed milk
- 1 tbsp coconut flavored rum
- 2 large egg whites room temperature
- 1/4 tsp Kosher salt
- 1/4 cup canned pineapple chunks pureed with a little pineapple juice from the can
- Diced dried pineapple chunks for garnishing
- Preheat your oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large mixing bowl, beat together the shredded coconut, condensed milk, and rum. Mix in the pureed pineapple. In a separate mixing bowl, whip the egg whites and salt on high speed until medium-firm peaks form. Carefully fold the egg whites into the coconut/pineapple mixture.
- Using a 1 3/4 inch cookie or ice cream scoop, scoop the macaroon batter onto the prepared baking sheet in good-sized mounds. Press some of the dried pineapple chunks into the top of each cookie (I used 3-5 chunks per macaroon). Bake for 30-35 minutes or until the edges are golden brown. Allow to cool completely before serving.
- Store any leftover macaroons in an airtight container in the refrigerator for up to 3 days.
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