Description
Pineapple Coconut Macaroon Cookies are a delightful treat that combines the tropical flavors of pineapple and coconut, chewy on the inside and slightly crispy on the outside.
Ingredients
Scale
- 2 cups sweetened shredded coconut
- 1 cup crushed pineapple, drained
- 2 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the sweetened shredded coconut, drained crushed pineapple, granulated sugar, vanilla extract, and salt. Stir until well mixed.
- In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, about 2-3 minutes.
- Gently fold the whipped egg whites into the coconut and pineapple mixture.
- Drop rounded mounds of the mixture onto a prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until golden brown on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For freezing, place cookies in a single layer until solid, then transfer to a freezer-safe bag.
- Thaw frozen cookies at room temperature or warm in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pineapple, Coconut, Macaroon, Cookies, Dessert, Tropical