Pineapple-Coconut Macaroons
These Pineapple-Coconut Macaroons are a tropical, chewy treat bursting with sweet coconut and juicy pineapple. Perfectly easy and gluten-free!
Servings: 12 servings
Ingredients
- 1 20-ounce can crushed unsweetened pineapple about 600g, drained
- 1 cup sugar 200g
- pinch salt
- 3 1/2 cups dried unsweetened shredded coconut 245g
- 3 large egg whites
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). This ensures that your macaroons bake evenly and develop a lovely golden color.
- Line a baking sheet with parchment paper. This will make it easy to remove the macaroons once they are baked.
- Open the can of crushed pineapple and drain the excess juice thoroughly. This step is crucial to avoid soggy macaroons.
- In a large mixing bowl, combine the drained pineapple, sugar, salt, shredded coconut, egg whites, and vanilla extract. Stir until all ingredients are well mixed.
- Using your hands or a cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet. Make sure to leave some space between each macaroon as they will spread slightly during baking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on top.
- Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Equipment
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper
- Oven
- Measuring Cups and Spoons
Notes
- Ensure pineapple is well drained to prevent soggy macaroons.
- For a chocolate twist, drizzle melted dark or white chocolate on top once cooled.
- Store macaroons in an airtight container at room temperature for up to one week or freeze for up to three months.