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Macaroons made with Pineapple

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Prep Time: 1 hour 55 minutes
Cook Time: 25 minutes
Total Time: 2 hours 20 minutes
Servings: 24


  • 2 2/3 Cups Coconut Flakes - 1 7oz bag sweetened coconut flakes
  • 1 Cup Sugar
  • 1 Cup Egg White liquid I used the egg whites in a carton, but it would be about 5 egg whites from cracked eggs
  • 1/2 Cup Crushed Pineapple -1 8oz Can
  • 1/2 Cup Flour
  • 1 pinch of salt
  • 1 tsp Vanilla Extract
  • 1 Cup Semi Sweet Chocolate Chips
  • 24 Almonds optional
  • 24 mini cupcake liners make sure they are the nonstick kind or spray the inside before baking.


  • In a medium saucepan combine first 6 ingredients (through pinch of salt). Stir constantly for 10 minutes until the combination is sticky-it will condense and stick to a spoon instead of being liquidy. Turn heat off and add the vanilla extract and stir to combine.
  • Put saucepan in the refrigerator on a hot pat and let cool for an hour. It will be very thick after an hour of cooling.
  • Preheat oven to 350. Line a mini muffin tin with 24 liners-you want to make sure the liners are non stick, otherwise spray the inside of the liners with a little cooking spray-or else the wrappers will be difficult to get off.
  • Put 3-4 chocolate chips at the bottom of each of the cups, then scoop about 1 heaping tablespoon of the coconut-pineapple mixture into the cups.
  • Press an almond into the top of the the cups if desired. Bake for 25 min until golden brown. Remove from oven and move to a cooling rack, allow to cool and the serve.