Piña Colada Macaroons
The tropical flavors of a piña colada make it a loved summer or vacation treat. I added pineapple and a rum caramel drizzle to traditional coconut macaroons to capture those flavors in a bitesize dessert.
Preparing the Ingredients
Drying the Pineapple: I use canned crushed pineapples in this recipe, but they can easily add too much moisture to the batter if the excess liquid is not removed. To do this, first drain as much of the juice from the can as possible into a bowl - we will use the juice later! Then to further dry out the pineapple, heat it on the stovetop over medium heat until the rest of the excess liquid cooks out.
Whisking the Egg Whites: Combine the egg whites, sugar, reserved pineapple juice, vanilla, and salt in a large bowl. Whisk the mixture until it is light and foamy (see picture below). This can be done by hand or with a mixer.
Forming and Baking the Macaroons
Gently fold the shredded coconut and dried pineapple into the egg mixture. Mix until all the ingredients are evenly distributed - it will appear slightly wet.
Scoop out 1 heaping tablespoon of the batter and form it into a ball using your hands. If you are having trouble getting the mixture to stay together try lightly squeezing it as you form the ball.
Place the balls 1 inch apart on a baking sheet lined with a silicon baking mat or greased parchment paper. Bake at 325°F for 20-22 minutes until the bottoms are golden brown.
Final Touches
Let the baked macaroons cool on the baking sheet for a least 10 minutes before moving to a wire rack to cool completely. They may be sticky, so be gentle in removing them. I used an offset spatula to help pull up any stuck bits.
Drizzle the macaroons with rum caramel sauce. You can find my recipe for that here.
Piña Colada Macaroons
Ingredients
- 3/4 cup crushed pineapple, drained (reserving juice)
- 4 large egg whites
- 1/2 cup granulated sugar
- 2 tbsp reserved pineapple juice
- 1/2 tsp vanilla
- 1/4 tsp salt
- 5 cups sweetened shredded coconut
- Rum caramel sauce, for drizzling
Instructions
- Add the crushed pineapple to a saucepan and cook over medium low heat until any remaining juice has cooked off. Transfer to a bowl and set aside.
- Preheat the oven to 325°F. Prepare baking sheets by lining with parchment paper and spraying with non-stick spray.
- Whisk the egg whites, sugar, pineapple juice, vanilla, and salt in a large bowl until foamy. This can be done by hand or with a mixer fitted with a whisk attachment.
- Gently fold the crushed pineapple and shredded coconut into the egg white mixture until fully combined.
- Scoop out 1 heaping tablespoon of the mixture and form into balls using your hands. You may need to lightly squeeze the ball to get it to stick together better. Place on the prepared baking sheet at least one inch apart.
- Bake for 20-22 minutes, until the bottom edges are golden brown. Some of the coconut on the tops of the macaroons may also brown, this is okay!
- Let the macaroons cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely. Be careful when removing the macaroons from the baking sheet since they may stick - I found that using an offset spatula was the easiest way to remove any stuck bits.
- Drizzle with the rum caramel sauce and enjoy!
Notes
- Storage Instructions: Store in an airtight container for up to one week.
