my favorite pineapple macaroons

Name: My Favorite Pineapple Macaroons
Prep time: 20 min
Cook time: 20 min
Cuisine: Hawaiian/Polynesian
Ingredients: 2 bag(s) snack size, freeze dried pineapple; 1-14 oz. bag(s) coconut, sweetened shredded; 6 tablespoon(s) flour; 2/3 cup(s) sugar; 1/4 teaspoon(s) salt; 4 jumbo - egg whites; 1/4 teaspoon(s) lorann pineapple flavoring ss

27 Pinches 1 Photo

Julia Ferguson

Greenwood, IN

Updated on Mar 16, 2023

This Pineapple Macaroon is a take on My Favorite Macaroon. One day while grocery shopping I saw snack sized bags of freeze dried pineapple, I tried it, so glad I did. I served these cookies to the guys who worked on our crawlspace project, and got rave reviews. I was unable to find pineapple extract, I went to Amazon and purchased a small bottle of LorAnn Pineapple Flavoring SS. The SS = super strength, for 1 tsp of vanilla or other extract, use 1/4 to 1/2 tsp. of the pineapple flavoring. 1/4 tsp. is plenty. If doubling recipe use 1/2 tsp. I doubled the recipe and used 1/2 tsp.

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Pineapple Coconut Macaroons. Deliciously flavored with pineapple flavoring and freeze dried pineapple pieces crushed into a fine powder.

prep time 20 Min

cook time 20 Min

method Bake

yield depends on how big they are made. I used a #40 cookie scoop.

Ingredients

2 bags snack size, freeze dried pineapple
1-14 oz. bag coconut, sweetened shredded
6 tablespoons flour
2/3 cup sugar
1/4 teaspoon salt
4 jumbo - egg whites
1/4 teaspoon lorann pineapple flavoring ss

How To Make my favorite pineapple macaroons

Step 1

In a mini food chopper, pulse the 2 snack sized bags of freeze dried pineapples to a powder.

Step 2

In a large mixing bowl combine coconut, crushed freeze dried pineapple powder, flour, sugar and salt. Mix thoroughly.
Step 3

Separate egg whites from yolks. Add pineapple extract to egg whites. Egg yolks can be saved and used for another recipe (how about a lemon curd?)
Step 4

Add the pineapple extract and egg white mixture to the coconut flour mixture, mix thoroughly. Just when you think it is mixed thoroughly, mix again.
Step 5

Drop by teaspoon or cookie scoop onto parchment lined cookie sheet. Bake at 325^F. for 20 min. Let sit on cookie sheet about 2 min. Move to wire rack to cool. Store in air tight container.
Step 6

Notes: When I made this recipe I doubled the ingredients, here is what I did: Added 1 more egg white, which would make a total of 9 egg whites. Used 4 bags of the snack sized freeze dried pineapple. The additional volume of the freeze dried pineapple powder is the reason for adding 1 more egg white.
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