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To make these tasty pineapple coconut macaroons, gather these simple items: - 2 cups sweetened shredded coconut - 1 cup crushed pineapple, drained - 1/3 cup granulated sugar - 1/4 cup all-purpose flour - 1/4 teaspoon salt - 2 large egg whites - 1 teaspoon vanilla extract - Optional: 1/2 cup dark chocolate chips (for drizzling) You can customize your macaroons easily. Here are some fun ideas: - Add 1/2 cup chopped nuts for crunch. - Mix in 1/4 teaspoon almond extract for more flavor. - Use white chocolate chips if you prefer a sweeter taste. - Add dried mango or banana for a tropical twist. If you have allergies, here are some great swaps: - Use gluten-free flour instead of all-purpose flour. - Swap egg whites with aquafaba (the liquid from canned chickpeas). - Replace sugar with coconut sugar for a lower glycemic index. - Choose dairy-free chocolate chips for a vegan option. {{ingredient_image_1}} Start by setting your oven to 325°F (160°C). This temperature helps the macaroons bake evenly. Next, grab a baking sheet and line it with parchment paper. This step keeps the macaroons from sticking. In a large bowl, combine the sweetened shredded coconut, drained crushed pineapple, granulated sugar, all-purpose flour, and salt. Make sure to mix these ingredients well. This ensures the flavors blend together nicely. In a separate bowl, whisk the egg whites with the vanilla extract. Whisk until the mixture is foamy but not stiff. This takes about one minute. The foam adds lightness to your macaroons. Now, take a tablespoon or a cookie scoop to portion out the macaroon mixture. Form small mounds and place them on the baking sheet. Space them about one inch apart to allow for some spreading during baking. Place the baking sheet in the preheated oven. Bake the macaroons for 20 to 25 minutes. They should turn golden brown on the edges. When done, let them cool on the sheet for about five minutes. Then, move them to a wire rack to cool completely. If you want to add a chocolate drizzle, melt the dark chocolate chips in the microwave. Do this in 30-second intervals, stirring in between until smooth. Once the macaroons are cool, drizzle the melted chocolate over the top using a fork. This adds a lovely touch to your treat! To make great macaroons, you need to follow some key steps. First, preheat your oven to 325°F (160°C). This helps the macaroons bake evenly. Use a mix of sweetened shredded coconut and crushed pineapple. The coconut gives texture while the pineapple adds flavor. Whisk the egg whites until they are foamy but not too stiff. This will help your macaroons rise and stay light. Gently fold the egg whites into the coconut mix. Avoid stirring too hard; you want to keep the air in the mixture. One common mistake is not draining the pineapple well. Extra juice can make your macaroons too wet. Another mistake is overmixing the egg whites. This can lead to flat macaroons that don’t hold their shape. Also, make sure you space the macaroons well on the baking sheet. If they are too close, they will stick together. The right texture is key for tasty macaroons. They should be soft inside and slightly crisp on the outside. To check for doneness, look for golden edges. If you want a firmer macaroon, bake them a little longer. Let them cool fully on a wire rack. This will help them set and maintain their shape. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh pineapple instead of canned. Fresh fruit adds natural sweetness and enhances the tropical flavor. Watch the Baking Time: Every oven is different, so keep an eye on the macaroons as they bake. They should be golden brown on the edges but not overbaked to ensure they remain chewy. Chill the Mixture: If the mixture seems too runny, refrigerate it for about 15 minutes before forming the macaroons. This helps them hold their shape better during baking. Experiment with Flavors: Feel free to add a pinch of cinnamon or a splash of coconut extract for an extra depth of flavor. You can also try adding chopped nuts or dried fruit! {{image_2}} You can boost the coconut and pineapple flavors in your macaroons. Try adding a bit of coconut extract for a stronger coconut taste. For the pineapple, use fresh pineapple instead of canned. Fresh adds a bright, juicy flavor. You can also mix in some lime zest. This adds a fresh zing that pairs well with the sweet coconut. Feel free to get creative with mix-ins! You can add chopped nuts, like macadamia or almonds, for crunch. Dried fruit works great, too. Consider adding raisins or chopped apricots for a chewy texture. If you love chocolate, sprinkle chocolate chips into the mix. For toppings, drizzle melted dark chocolate over the cooled macaroons. A sprinkle of sea salt on top can also enhance the sweet and salty combo. Serve your macaroons in fun ways! You can place them on a tropical-themed platter. Pair them with fresh fruit like mango or berries. They make a great addition to a dessert table at a party. You can also serve them with a scoop of vanilla ice cream for a delightful treat. For a cozy night in, enjoy them with a cup of hot cocoa or coffee. To keep your pineapple coconut macaroons fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This method helps keep them moist and tasty for up to a week. You can freeze these macaroons if you want to save some for later. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag. They can last up to three months in the freezer. Always keep macaroons in a cool, dry place. Avoid exposing them to heat or sunlight. If you notice them getting dry, you can lightly mist them with water. This simple trick can help restore some moisture. For the best taste, enjoy them soon after making! Yes, you can use fresh pineapple. Just make sure to drain it well. Fresh pineapple adds a nice texture and taste. Chop it finely, so it mixes well with the coconut. To achieve a crispy outside, bake them until golden brown. You can also let them cool on a wire rack after baking. This helps air circulate around them, making them crispier. You can store leftover macaroons in an airtight container. They are great for snacks or dessert later. You can also crumble them and use them as a topping for yogurt or ice cream. Yes, these macaroons are gluten-free. The recipe uses all-purpose flour, but you can swap it for gluten-free flour. This makes it safe for those who cannot eat gluten. Pineapple Coconut Macaroons last about a week at room temperature. If you want them to last longer, store them in the fridge. They can also be frozen for up to three months. Making Pineapple Coconut Macaroons is simple and fun. I covered all the key ingredients, including substitutes for allergies. You learned step-by-step how to bake them perfectly. I shared tips to avoid common mistakes and achieve the right texture. Various flavor options and serving ideas can make each batch unique. Storing them properly helps keep them fresh longer. Enjoy experimenting with your macaroons, knowing you can customize or freeze them. Happy baking!

Tropical Pineapple Coconut Macaroons

Delicious macaroons made with sweetened coconut and crushed pineapple, perfect for a tropical treat.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Tropical
Servings 12

Ingredients
  

  • 2 cups sweetened shredded coconut
  • 1 cup crushed pineapple, drained
  • 1 third cup granulated sugar
  • 1 fourth cup all-purpose flour
  • 1 teaspoon salt
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 0.5 cup dark chocolate chips (optional, for drizzling)

Instructions
 

  • Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the shredded coconut, drained crushed pineapple, sugar, all-purpose flour, and salt. Mix well to evenly distribute the ingredients.
  • In a separate bowl, whisk the egg whites and vanilla extract until foamy, but not stiff (about 1 minute).
  • Gently fold the egg white mixture into the coconut and pineapple mixture until thoroughly combined. The mixture should be wet but can hold its shape when formed.
  • Using a tablespoon or a cookie scoop, scoop out portions of the macaroon mixture and form into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake in the preheated oven for 20-25 minutes or until the macaroons are golden brown on the edges and slightly firm to the touch.
  • Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  • If desired, melt chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Once the macaroons are cooled, drizzle the melted chocolate over the top using a fork.
  • Allow the chocolate to set before serving.

Notes

Optional chocolate drizzle adds a delightful touch.
Keyword coconut, dessert, macaroons, pineapple