Piña Colada Coconut Macaroons
Easy coconut macaroons filled with crushed pineapple and spiked with a touch of coconut rum.
Servings: 2 dozen macaroons
Ingredients
- 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*
Instructions
- 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.
Notes
*Crushed pineapple: drain this very well. I let mine sit in a mesh sieve for awhile and then pressed out the remaining liquid with a cloth kitchen towel.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
