Chocolate Dipped Pina Colada Macaroons

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!




  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. Dip the bottoms of the macaroons in the chocolate and set on a sheet of wax paper to dry.
  6. Use a toothpick to top with a cherry{optional}, and enjoy!

Keywords: chocolate, coconut, pineapple, cookies