Coconut Pineapple Macaroons
This recipe comes from a label on a package of Kroger store brand candied pineapple chunks. The nice thing about this recipe is candied pineapple is available in Thailand, I have found them on Lazada.
Equipment
- Electric Mixer
- Oven
- Baking Sheet
Ingredients
- ½ cup candied pineapple chunks, diced
- 1 package sweetened flaked coconut, (14 oz / 396 g)
- 1 can sweetened condensed milk, (14 oz / 396 g)
- 1 teaspoon vanilla extract
- 2 egg whites, use extra large eggs
- ¼ teaspoon salt
- ½ cup white chocolate chips, melted
Instructions
- Preheat your oven to 160° C (325° F). Line a baking sheet with parchment paper.
- In a mixing bowl, add the coconut, milk, and vanilla. Mix together until combined.
- In a medium size mixing bowl that is chilled, add the egg whites and salt, use an electric mixer on high speed and beat until medium peaks form.
- Gently fold whipped whites into the coconut mixture.
- Drop by spoonful's onto the parchment, about 12-15. Use the back of a spoon and make a shallow depression in the center of each.
- Bake for 20-25 minutes or until edges are golden brown and some of the coconut is browned. Let cool completely.
- Melt the chocolate according to package directions. Fill each cookie depression with diced candied pineapple and drizzle the chocolate across the top of each cookie.
- Serve and enjoy.
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