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?
Mmmm…
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
Ingredients
- 2/3 cups sweetened condensed milk
- 1 egg white
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, squeezed dry
- 3 tbsp all-purpose flour
- pinch salt
- 3 1/2 cups sweetened flaked coconut
- 10 oz. semisweet chocolates, for dipping
- cherries, optional
Instructions
- 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!
Those are adorable! Condensed milk coconut macarons are so good. Every time I make them I ask myself why I don't make them more often.
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I have to agree! It has been way too long since I made these last! My sister just requested a batch as well! Haha
Thanks Krista! I think the cherry really makes these cookies! So fun!
Thanks! It's such a fresh and fruity flavor, perfect for this time of year!
Those are adorable! I love the little cherries!
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These look absolutely delicious! Such a unique flavor combo! I saw them on Instagram and was intrigued. Thanks for sharing 🙂