Coconut-Pineapple Macaroons

Coconut-Pineapple Macaroons
If you are not celebrating Passover, you can substitute 2/3 cup all-purpose flour for the matzoh meal in these macaroon cookies.
Makes 36
Prep 10 m
Bake 20 m



  1. 1 of 3 Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.
  2. 2 of 3 Rinse coconut in cool water and pat dry. Place egg whites in large bowl of a standing mixer. On high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick, about 7 minutes. Fold in coconut, then almonds, flour and pineapple pieces. Drop by rounded tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart.
  3. 3 of 3 Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.
Nutrition Information for Coconut-Pineapple Macaroons
Servings Per Recipe: 36
Per Serving: 4 g Fat, total, 2 g sat. fat, 99 kcal cal., 0 mg chol., 16 g carb., 1 g pro., 30 mg sodium, 1 g fiber