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Toasted Coconut & Candied Pineapple Macaroons Recipe

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3.9 from 9 reviews

Delight in these Toasted Coconut & Candied Pineapple Macaroons, chewy and fragrant cookies featuring toasted sweetened coconut, candied pineapple pieces infused with rum and vanilla extracts, and a luscious dark chocolate base. Perfectly crisped edges with a tender inside, dipped in rich dark chocolate for a tropical-inspired treat.

Ingredients

Dry Ingredients

  • 7 ounces (about 2 cups) sweetened shredded coconut
  • 1/2 cup granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 1 8-ounce container candied pineapple wedges, finely diced
  • 6 ounces good quality dark chocolate (60-70% cacao), chopped

Wet Ingredients

  • 4 large egg whites (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 to 1 1/2 teaspoons rum extract (start with 1 teaspoon for subtle flavor, 1 1/2 teaspoons for pronounced flavor)
  • 1 teaspoon coconut oil (optional, for smooth melting and sheen)

Instructions

  1. Toast the Coconut: Preheat oven to 325°F (160°C), place rack in middle. Spread shredded coconut on a baking sheet in a single layer. Toast for 8-12 minutes, stirring every 3-4 minutes, until golden brown and fragrant. Watch closely to prevent burning. Let cool completely to deepen flavor.
  2. Prepare the Macaroon Batter Base: In a large clean, grease-free bowl, combine egg whites, granulated sugar, and salt.
  3. Whip the Egg Whites: Using a stand mixer or hand mixer with whisk attachment, beat mixture on medium-high speed for 4-6 minutes until stiff peaks form. The mixture should be glossy and hold shape when lifted.
  4. Mix Extracts and Pineapple: In a small bowl, toss finely diced candied pineapple with rum extract and vanilla extract until evenly coated.
  5. Fold in Coconut and Pineapple: Gently fold cooled toasted coconut and the pineapple mixture into the whipped egg whites using a rubber spatula, folding lightly to retain airiness.
  6. Form the Macaroons: Line two baking sheets with parchment paper or silicone mats. Using a #30 cookie scoop or small ice cream scoop, drop mounds of mixture about 1 1/2 to 2 tablespoons each, spacing 1 inch apart.
  7. Bake the Macaroons: Place two racks in oven, one above and one below middle. Bake for 20-25 minutes at 325°F (160°C) until edges are golden brown and tops lightly golden, and macaroons feel set and slightly firm.
  8. Rotate and Switch: At 10 minutes, remove baking sheets, rotate each 180 degrees and swap upper and lower racks. Return to oven and bake remaining time.
  9. Cool Completely: Remove from oven and let macaroons cool on baking sheets for 30 minutes to 1 hour until firm.
  10. Melt the Dark Chocolate: Gently melt chopped dark chocolate with optional coconut oil over very low heat or in microwave in 10-second bursts, stirring until smooth and glossy.
  11. Dip the Macaroons: Dip bottom of each cooled macaroon into melted chocolate, letting excess drip off. Use hands or a fork to hold. Optionally drizzle leftover chocolate over tops with a fork.
  12. Set the Chocolate: Place dipped macaroons on parchment paper or wire rack until chocolate sets, refrigerate 5-10 minutes to speed setting if desired.

Notes

  • Use room temperature egg whites for best volume when whipping.
  • Watch the coconut closely while toasting as it can burn quickly.
  • Coconut oil is optional but helps give chocolate a smooth texture and shiny finish.
  • Use good quality dark chocolate with 60-70% cacao for rich flavor.
  • Let macaroons cool completely before dipping in chocolate to prevent melting.
  • The rum extract provides flavor without alcohol; adjust amount to taste.
  • Store macaroons in an airtight container at room temperature for up to a week or freeze for longer storage.

Find it online: https://marthatasty.com/toasted-coconut-and-candied-pineapple-macaroons-recipe/