Description
These tropical Pineapple Coconut Macaroons are the perfect chewy, coconutty treat with a burst of pineapple flavor. They’re easy to make and disappear quickly!
Ingredients
Scale
- 1 (14 ounce) can sweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped, drained canned pineapple
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sugar, flour, and salt.
- In a separate clean bowl, whisk egg whites until frothy.
- Add vanilla extract to the egg whites.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped pineapple.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 18-22 minutes, or until golden brown on the edges.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of almond extract.
- Make sure the egg whites are at room temperature for best results.
- Store macaroons in an airtight container at room temperature for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 13g
- Fiber: 1g