PINA COLADA MACAROONS
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.
Provided by kismet59
Categories Desserts Cookies Macaroon Recipes
Time 30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
- 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.
- Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
Nutrition Facts : Calories 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, Sodium 109.6 mg, Sugar 20.4 g
ISLAND MACAROONS
Categories Cookies Chocolate Dessert Bake Coconut Macadamia Nut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
- Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
- Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)
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