Pina Colada Macaroons recipe

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Ingredients

⅔ cup all-purpose flour
5 ½ cups flaked coconut
1 cup finely diced dried pineapple
½ cup finely chopped salted macadamia nuts
⅛ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon rum flavored extract
1 teaspoon vanilla extract

Nutrition Info

241.7 calories
carbohydrate: 33 g
cholesterol: 7.4 mg
fat: 11.3 g
fiber: 2.7 g
protein: 3.4 g
saturatedFat: 7.6 g
servingSize: -
sodium: 109.6 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

18 cookies

Recipe Note

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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