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Pina Colada Macaroons

Pina Colada Macaroons

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
kismet59

kismet59

I love the tropical taste of these chewy delights. It's important to dice the pineapple very small so it does not overwhelm the other flavors.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
  2. Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets.
  3. Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
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Reviews

AK Dave
4

AK Dave

2/16/2012

These cookies are delicious with their moist and chewy texture. Next time I'm going to try dried papaya.

teresa
3

teresa

8/14/2011

love these cookies, ouite a nice change from the ordinary macaroons.very moist and chewy.

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