Chocolate Dipped Pina Colada Macaroons

Is it Pina Colada weather yet?

Well, I don’t drink the hard stuff, but the creamy, slushy mixture of coconut and pineapple tends to bring out the giggles in me.

No alcohol needed for these cute little guys!

Just a fun twist on your classic coconut macaroon. A creamy and fruity cookie that is quick to make and will disappear even quicker at your next tropical themed party!













By adding those sweet bits of pineapple to this cookie, you get a burst of tropical flavor mixed with the nutty goodness from the coconut. Dip them in chocolate and finish them off with a cherry on top.

Too cute right?

I got this idea because last week I went on a juice fast.

Nothing. But. Juice. for 7 whole days.














Yes, I dreamed about food, and boy was I quite the joy to be around those first few days. But towards the end, I was much better off then when I started.

It wasn’t just any juice that I drank. It was fresh fruits and vegetables pulverized and squeezed till all that was left was juice and pulp.

And that’s where I got the idea. I juiced some pineapple and wanted to use the pulp for something fun. I made lots of Popsicles, but also these macaroons came to mind. I doubt everyone has a fancy juicer sitting around, so I just used canned crushed pineapple. Works great!













Can you see those little specks of yellow pineapple?


The Man, {who is not a big fan of coconut}, told me how awesome the house smelt like 3 times when I was making these.

And yeah, he even ate one.

Now if you’ll excuse me, I am going to try and juice one of these guys…


Chocolate Dipped Pina Colada Macaroons
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Chocolate Dipped Pina Colada Macaroons

Just a fun twist on your classic coconut macaroon. A creamy and fruity cookie that is quick to make and will disappear even quicker at your next tropical themed party!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Shawn


  • 2/3 cups sweetened condensed milk
  • 1 egg white
  • 1 tsp vanilla
  • 1/2 cup crushed pineapple; squeezed dry
  • 3 tbsp flour
  • pinch of salt
  • 3 1/2 cups sweetened flaked coconut
  • cherries {optional}
  • For chocolate dipping:
  • 10 oz. semisweet chocolates


  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl combine sweetened condensed milk, egg white, vanilla, salt, and pineapple. Whisk together until well combined. Add the flour and coconut and mix until evenly coated. The mixture should be able to stick together fairly well. If it’s too runny add a little more flour and mix until it’s able to stay together.
  • Drop by rounded tablespoons onto the baking sheet and bake for 18-20 minutes until golden brown. Let cool for 2 minutes on baking sheet before removing to a wire rack to cool.
  • Melt chocolates in a microwave safe bowl. Place in microwave and cook at 50% power for 30 seconds, and stir. Place back in microwave at 50% power for an additional 10 seconds, and stir again. Repeat process every 10 seconds until the chocolates are smooth. Use caution not to overheat the chocolates as that will ruin the texture.
  • Dip the bottoms of the macaroons in the chocolate and set on a sheet of wax paper to dry.
  • Use a toothpick to top with a cherry{optional}, and enjoy!
Keywords: Chocolate, Coconut, Cookies, pineapple
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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