Pineapple-Coconut Macaroons
Chewy macaroons made with crushed pineapple, shredded coconut, egg whites, sugar and vanilla. The pineapple is cooked down until thick and sticky, then combined with coconut and egg whites and baked until golden.
Servings: 4 servings
Ingredients
Ingredients
- One 20 ounce can about 600 gcrushed unsweetened pineapple
- 1 cup 200 gsugar
- pinchof salt
- 3 1/2 cups 245 gdried unsweetened shredded coconut
- 3 large egg whites
- 1/2 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper and set aside.
- Pour the entire 20-ounce can of crushed pineapple into a wide skillet (preferably nonstick). Add the 1 cup (200 g) sugar and the pinch of salt. Stir to combine.
- Cook over medium heat, stirring frequently. Continue until the pineapple liquid has evaporated and the mixture becomes thick, sticky, and just begins to brown. Stir more constantly as it thickens to prevent sticking or burning.
- Remove the skillet from the heat and scrape the caramelized pineapple into a large bowl. Let the mixture cool until it is warm but not hot to the touch (so it will not cook the egg whites).
- Add the 3 1/2 cups (245 g) shredded coconut to the warm pineapple and stir to combine.
- Add the 3 large egg whites and 1/2 teaspoon vanilla extract to the pineapple-coconut mixture. Mix until evenly combined. If the mixture is hard to stir, use a stand mixer fitted with the paddle attachment or your clean hands.
- Using your hands, gather portions of the mixture about the size of an unshelled walnut and shape each into a round or pyramid. Place the formed macaroons on the prepared baking sheet, leaving a little space between them.
- Bake for about 30 minutes, rotating the baking sheet halfway through baking. The macaroons are done when they are nicely browned up the sides.
- Remove from the oven and let the macaroons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
- Mixing Bowl
- Wire Rack
- Stand mixer (optional)
Notes
Notes
Storage:
These cookies are best served the day they’re made, since over time, they’ll lose their slightly crunchy crusts. You can store the batter up to five days in the refrigerator and bake them off as desired.
Notes:
Unsweetened coconut is available in shops that specialize in ethnic ingredients and in natural food stores. It’s also available online on
Amazon
.
I’ve not tried this recipe using sweetened coconut flakes since it often contains additives and preservatives. So do try to seek out unsweetened shredded coconut, which is sometimes called dessicated coconut.
Eagle-eyed readers will note that I baked these on foil, since I was using a kitchen that wasn’t mine. You can use it as well, although I prefer parchment paper.
Storage:
These cookies are best served the day they’re made, since over time, they’ll lose their slightly crunchy crusts. You can store the batter up to five days in the refrigerator and bake them off as desired.
Notes:
Unsweetened coconut is available in shops that specialize in ethnic ingredients and in natural food stores. It’s also available online on
Amazon
.
I’ve not tried this recipe using sweetened coconut flakes since it often contains additives and preservatives. So do try to seek out unsweetened shredded coconut, which is sometimes called dessicated coconut.
Eagle-eyed readers will note that I baked these on foil, since I was using a kitchen that wasn’t mine. You can use it as well, although I prefer parchment paper.