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Easy coconut macaroons filled with crushed pineapple and spiked with a touch of coconut rum.
Well, I don’t really know about your neck of the woods, but ours, we got our first legitimate snow this past weekend. Probably only about 2-3 inches, but it was enough to mess up afternoon plans and left mostly just wet roads by the evening, but it came and went and left its pretty mark on the grass and trees around the area.
The perfect first snow!
So, perfectly timed, today’s edition 12 Days of Christmas Cookies has summer sun written all over it in more ways than one. But do not think that you can’t enjoy this cookie all year round, because you would surely be mistaken. Who doesn’t love a good piña colada any time of the year?
I mean, I guess if you don’t love piña coladas, you’d be in that group, but say you do like them… Would you turn one down mid-winter? No, you wouldn’t. Cheers!
This cookie actually comes to you from August. Yes. August. I took it with me to a girls’ beach weekend (just like I did to the same beach with this piña colada creation!) and it was the perfect treat between spiked seltzers and Coronas.
I know because that was the last weekend I could drink, and I found out I was pregnant about 10 days later. Long live piña colada macaroons, my friends.
They are easy to whip up and even easier to eat, and with a little touch of actual coconut rum? Forget it. These bad boys will disappear in no time. You’ve been warned.
Have you made coconut macaroons before? My first time was 2 years ago when I made carrot cake coconut macaroons and my life has never been the same. First of all, they were 10x easier to make than I thought they were, and I called them one of the best things to ever come out of my kitchen.
I mean… Bold but true statement. Those cookies are bangin‘.
So I took some cues from those tasty little numbers and changed up a few things. There is one very key step in these piña colada macaroons that is imperative to their success– you’ve got to drain that crushed pineapple really well.
I let mine sit in a mesh sieve for awhile and then pressed out the remaining liquid with a cloth kitchen towel.
The pineapple will still be moist, but it won’t be dripping. You want some liquid with your macaroons but not too much or they’ll fall apart.
This cookie “dough” doesn’t need to chill and you don’t need to roll it into balls. It’s very straightforward and all you need to do is scoop it onto the baking sheet and you’re good to go.
The sugary pineapple juice will seep out a little bit and caramelize on the sides of each mound, but this is totally encouraged and what you want to happen. Those parts are the best bites about these macaroons!
While there certainly is nothing overpowering about the rum in these cookies, it’s there and it’s subtle and it just brings the whole thing together. If you’re not into rum, you’re welcome to leave it out.
Just use some water and you’ll get the rest of the effect with plenty of pineapple and coconut to go around.
But if you’re looking for the real deal? Booze it up.
A summer time cookie perfect for any season, this piña colada macaroon would make a wonderful addition to your cookie trays this season, especially next to chocolate ones, some biscotti, and even some of those classics.
A little something something to keep cookie life interesting.
Plus who agrees that boozy desserts reign supreme sometimes? I’ll raise both hands to that one!
Piña Colada Coconut Macaroons
- 4 large egg whites
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 1 Tablespoon (15mL) coconut flavored rum
- 3 cups (360g) sweetened shredded coconut
- ¾ cup (183g) crushed pineapple drained*
- Preheat oven to 350°F (177ºC). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine egg whites, sugar, salt, and rum. Beat with a whisk until mixture turns becomes foamy and begins to stiffen, and the sugar is mostly dissolved. You may use a mixer if you’d prefer– whisk at least 2 minutes. Fold in flaked coconut and pineapple. Stir gently so the egg whites keep their shape.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), place a mound of cookie dough onto the baking sheet. Bake for 20 minutes or until golden brown, rotating the baking sheet ¼ of a turn halfway through baking time. Macaroons stay fresh in an airtight container up to 3 days at room temperature or 5 days in the refrigerator. Macaroons freeze well, up to 2 months. Thaw overnight in refrigerator.