Bake up a taste of the beach with these easy to make Pina Colada Macaroons!
Print
0 from 0 votes

Pina Colada Macaroons

Bake up a taste of the beach with these easy to make Pina Colada Macaroons.
Course Dessert
Servings 12 -15 cookies
Author Carrie Robinson

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!