Coconut-Pineapple Macaroons
If you are not celebrating Passover, you can substitute 2/3 cup all-purpose flour for the matzoh meal in these macaroon cookies.
Ingredients
-
4 cups shredded sweetened coconut (about 6 ounces)
-
5 large egg whites, at room temperature
-
1-1/3 cups sugar
-
1/2 cup blanched or slivered almonds, finely ground
-
2/3 cup all-purpose flour
-
3/4 cup dried pineapple, chopped
Directions
1.
Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.
2.
Rinse coconut in cool water and pat dry. Place egg whites in large bowl of a standing mixer. On high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick, about 7 minutes. Fold in coconut, then almonds, flour and pineapple pieces. Drop by rounded tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart.
3.
Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.
Nutrition information
Calories 99, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 16 g, Fiber 1 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Golden Macaroons
Pssst. Want to know two sweet secrets to making the best coconutty treats in town? Here they are: Use two kinds of coconut and a hint of honey.
See RecipeMore Great Recipe Ideas from Family Circle
