My Cookie Journey

menu icon
go to homepage
  • Home
  • About Me
  • Summer Cookies
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About Me
    • Summer Cookies
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    Creamy Coconut Pineapple Macaroons

    Published: Jun 17, 2022 · Updated: Jun 22, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 2 Comments

    Jump to Recipe Print Recipe

    With the Fourth of July holiday almost here and gas prices are through the roof, many families are opting to have a backyard cookout this year. A cookout is a great way for families to get together, overeat, and enjoy each other's company.

    Creamy coconut pineapple macaroon on a white plate.

    So I wanted to create a refreshing dessert that looked like summer. Pineapple was the first thing that crossed my mind. I don't know about you, but pineapple and coconut perfectly match me.

    Jump to:
    • Ingredients
    • Making Coconut Pineapple Macaroons
    • Other Summer Time Cookies
    • Recipe

    Ingredients

    Pineapple Curd

    Ingredients for pineapple curd.
    Jump to Recipe for Amounts
    • Pineapple juice Dole 100%
    • Lemon juice
    • Cornstarch
    • Egg yolks
    • Eggs
    • Butter unsalted

    Macaroons

    Ingredients to make Creamy Coconut Pineapple Macaroons.
    Jump to Recipe for Amounts
    • Sweetened coconut shredded
    • All-purpose flour
    • Condensed milk
    • Vanilla Extract
    • Kosher Salt
    • Dole crushed pineapple 100% fruit juice
    • Macadamia nuts chopped

    Macadamia Nuts - I have tried the roasted and salted macadamia nuts, which do not work well in this cookie. I recommend the plain no salt variety.

    Condensed Milk - Since we are not adding any sugar to the macaroon be sure to use the condensed milk and not the evaporated milk.

    Crushed Pineapple - Whatever crushed pineapple you use make sure it is in fruit juice and not heavy syrup. I myself prefer the small Dole 8oz cans but of course, you can use your favorite.

    Making Coconut Pineapple Macaroons

    These cookies are a three-part process. The first step is to make the pineapple curd. I almost always make my curds the day before I need to use them and let them sit in my refrigerator overnight. The second step is to make the macaroons and finally put the macaroons and pineapple curd together.

    How to Make Pineapple Curd

    Please visit the full post recipe for Easy Pineapple Curd. First, mix half of the pineapple juice with the cornstarch to add later. Next, put the eggs and egg yolks into a bowl and whisk them, so they are mixed. You will temper these eggs later.

    Pineapple juice, sugar, and cornstarch heating in a saucepan.

    Add the other half of the pineapple juice, lemon juice, and sugar to a 2qt saucepan. Heat over medium heat until sugar dissolves.

    The start of making the curd in a saucepan and whisking the whole time.

    Whisk in the pineapple-cornstarch mixture until it thickens. This usually takes 2 to 3 minutes.

    Curd after whisking for 5 minutes and before eggs are added.

    Once it has thickened, take the pan off the heat. Now it is time to temper your eggs. Whisk a spoon full of the hot pineapple sugar mixture into the bowl of eggs. It took 5 or 6 spoonfuls to bring the eggs to a warm temperature.

    Once the eggs are tempered, add them to the pan, whisking as you add them. The whisking helps keep the eggs from cooking instead of blending. Next, return the pan to the stove and keep whisking until it has thickened and looks smooth.

    Pouring pineapple curd into a glass jar.

    If you see pieces of egg or lumps, you can strain the curd before adding it to a glass jar.

    plastic wrap pressed against the curd that is in a glass jar.

    Add a plastic wrap to the top and press the whole way around. You want the wrap touching all the curd at the top of the jar. This stops a film from forming.

    Cool the jar of curd on the counter for half an hour before putting an air-tight lid on the glass jar. Then move the curd to the fridge.

    Making the Coconut Macaroons

    Macaroons are easy to make, just mix, scoop, mold, and bake. Besides I could not think of a better cookie to go with the pineapple curd that I mix with crushed pineapples. Preheat your oven to 350°F (175°C or 180°C).

    Open the can of the crushed pineapple and strain the liquid reserving 2 tablespoons for mixing the macaroons.

    All ingredients added to the mixer bowl before mixing.

    Add the coconut, flour, condensed milk, vanilla extract, pineapple juice, and salt into a mixer bowl.

    Coconut macaroon ingredients all mixed in mixer bowl.

    Mix on medium speed to blend it all together.

    Cookie scooper that just put a coconut cookie batter mound on parchment paper.

    Using a large scooper add 9 macaroon mounds to a parchment-lined baking sheet pan.

    Making the well from a mound of coconut macaroon batter.

    I used a ½ Tablespoon spoon to create the well that you will fill later. Drop a few of the chopped macadamia nuts in the bottom of each well pressing lightly.

    Baked coconut macaroons with macadamia nuts in the bottom of the well sitting on a parchment paper covered rack.

    Bake at 350°F (175°C or 180°C) for 11-12 minutes. Move them to a cooling rack after they come out of the oven. If you are serving these the next day you can put them in a container and leave them on the counter or you can refrigerate them until you are ready to serve.

    Creating the Summer Macaroon

    I wait until I am ready to serve before adding the pineapple-crushed pineapple curd mixture.

    Pineapple curd mixed with crushed pineapple in a glass bowl.

    Take the strained canned crushed pineapple and mix it with half the jar of the pineapple curd.

    Coconut macaroons with macadamia nuts in the bottom of the well that is about to be filled with pineapple curd.

    Spoon some of the new pineapple mixture into each of the macaroon wells. I bring any extra out with a spoon in case someone wants to put more on their macaroon.

    Creamy coconut pineapple macaroon on a white plate with a white container of pineapple curd.

    These macaroons are a refreshing delight to end any backyard cookout.

    Other Summer Time Cookies

    • Close up of an Apricot Pinwheel cookie, sitting on a black plate.
      Apricot Pinwheel Cookies with Orange Glaze
    • Closeup of a single peach cookie with vanilla bean specks in the glaze.
      Peaches Cinnamon with Vanilla Bean Glaze Cookies
    • Feature picture of 3 blueberry lemon shortbread bars with a small green leaf for color.
      Blueberry Lemon Shortbread Bars - Buttery, Fruity, and Bright
    • Rosemary lemon with honey cookies on white dish.
      Rosemary with Lemon and Honey Shortbread Cookies

    Recipe

    Creamy coconut pineapple macaroon on a white plate.
    QR Code

    Creamy Coconut Pineapple Macaroons

    Barbara Hall
    Perfect for a backyard cookout dessert. Cool and refreshing pineapple with the tropical taste of coconut. Add in a few macadamia nuts, and you are on vacation.
    Prevent your screen from going dark
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Total Bake Time 1 hour hr
    Chill for Curd 1 day d
    Total Time 1 day d 2 hours hrs
    Course Cookies
    Cuisine American
    Servings 18 cookies
    Calories 362 kcal

    Would you like to save this recipe?

    We'll email a link of this post to you, so you can come back any time!

    Ingredients
     

    Pineapple Curd

    • 1 cup (236 g) Pineapple juice Dole in 100% fruit juice
    • 1 cup (200 g) Sugar
    • 2 Tablespoons (2 Tablespoons) Lemon juice
    • 6 Tablespoons (6 Tablespoons) Cornstarch
    • 4 (4) Egg Yolks
    • 2 (2) Eggs
    • 4 Tablespoons (4 Tablespoons) Butter unsalted cubed

    Coconut Macaroons

    • 14 ounces (396.89 g) Sweetened coconut shredded
    • ⅔ cup (83.33 g) All-purpose flour
    • 14 ounces (396.89 g) Condensed milk
    • 2 teaspoons (2 teaspoons) Vanilla Extract
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • 8 ounces (226.8 g) Dole crushed pineapple In 100% fruit juice
    • ⅓ cup (44.67 g) Macadamia nuts chopped

    Instructions
     

    Pineapple Curd

    • Add all the eggs to a bowl and whisk. Set the bowl aside for later. Take half of the pineapple juice and whisk in the cornstarch to get the lumps out. Set this bowl aside also.
    • In a 2qt saucepan, add the other ½ cup pineapple juice, sugar, and lemon juice, stirring over medium heat. After the sugar has dissolved, start whisking in the pineapple-cornstarch mixture. Bring to a low boil until the mixture has thickened., about 2 to 3 minutes. Take the pan off the heat.
    • Whisk a spoonful of the hot pineapple sugar cornstarch mixture into the bowl of eggs. Whisk as you are adding each spoonful. It took 5 or 6 spoonfuls to bring the eggs to a warm state. Then, whisk the tempered eggs into the saucepan. After all the eggs are incorporated, return the saucepan to the stove.
    • Over medium-low to medium heat whisk for another couple of minutes until you have a smooth, bright yellow, and thick curd in your saucepan. Take the pan off the heat and add the cubed butter, stirring until melted.
    • Pour the curd into a glass jar and put plastic wrap on top of the curd. Make sure it touches all of the curd at the top of the jar. Cool on the counter for half an hour, remove the plastic wrap, add an air-tight lid and move to the fridge. If you do not have a lid for your jar, you can leave the plastic wrap on.

    Coconut Macaroons

    • You will need 2 tablespoons of juice from the Dole's crushed pineapple can. Strain the crushed pineapple and press down to get as much liquid out of the pineapple as you can. I lay the pineapple on a paper towel to help extract the juice. Save the strained pineapple for mixing with the pineapple curd just before serving.
    • Add the coconut, condensed milk, vanilla extract, pineapple juice, flour, and salt into your mixer bowl. Blend on a medium speed until all the ingredients are mixed together.
    • Turn your oven on to 350°F (175°C or 180°C). Line your cookie baking pans with parchment paper. This recipe makes about 18 cookies if using a large cookie scooper. My cookie scooper is 1-¾ inches across. So I scooped 9 mounds to a pan and used a ½ tablespoon spoon to make the well for the pineapple curd. (See image above) Drop a few of the chopped macadamia nuts in the bottom of the well and lightly press on them so they stick.
    • Bake at 350°F (175°C or 180°C) for 11-12 minutes. You want a few toasted ends but not burnt, and the bottoms should be a light to medium brown. Move to a rack for cooling. I put parchment paper down on my rack since sometimes the coconut sticks to the rack. After they cool you can put them on a plate and refrigerate them until you are ready to add the curd.

    Serving the Macaroons

    • The jar of pineapple curd will fill 36 cookies. So if you did not double the recipe take half of the pineapple curd and add it to a bowl. Now add the strained crushed pineapple and mix them together. Fill each well with the crushed pineapple curd and serve.

    Share this recipe

    Notes

    If you find lumps or pieces of egg in your finished curd you can strain the curd before adding it to the glass jar. 

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 362kcalCarbohydrates: 39gProtein: 5gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 76mgSodium: 111mgPotassium: 263mgFiber: 4gSugar: 28gVitamin A: 228IUVitamin C: 4mgCalcium: 84mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cookies

    • Honey almond glazed cookies feature photo.
      Honey Almond Glazed Cookies
    • Red white and blue MM cookies ready for the 4th of July.
      Red White and Blue M&M Cookies
    • Apple cider cookies sitting on a flat plat on top of a wooden board.
      Apple Cider Cookies Just Like a Fall Day at the Orchard
    • Apple cinnamon sugar cookies on a wooden board for feature photo.
      Apple Cinnamon Sugar Cookies

    Comments

      5 from 3 votes (2 ratings without comment)

      Join the Discussion Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate Recipe




    1. Leonora Brebner says

      July 15, 2022 at 7:59 am

      5 stars
      I made these cookies on a warm Summer night and so glad I did, they were so easy to make with detailed and helpful instructions! I shared them with friends who all showed their appreciation on not only how lovely they looked but how DELICIOUS they tasted! An indulgent treat for warmer days and one I will be making again and again! Can't wait to try some more delicious recipes!

      Reply
      • Barbara says

        July 15, 2022 at 12:41 pm

        Oh, Leonora, I am so happy you and your friends enjoyed these cookies. Please let me know what other cookies you find and make. I love hearing from people that my new format for recipes is helpful.

        Reply
    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

    More about me →

    Sign-up

    Yes, I want free cookie recipes...

    Summer Cookies for Picnics & Cookouts!

    Front view of the start cookie that is the 4th of July Lemon Sugar Cookies.

    Summer Cookies

    Pineapple coconut with lemon glaze cookie close-up.

    What's popular...

    • Stacks of PA Dutch Sand Tarts which are round with cinnamon sugar and a pecan half on top.
      Pennsylvania Dutch Sand Tart Cookies
    • Second single closeup of a traditional Sicilian Almond Cookies.
      Traditional Sicilian (traditional Italian) Almond Cookies
    • Stack of Cardamom Orange shortbread cookies with slices of orange skin.
      Cardamom Orange Shortbread Cookies
    • Cardamom Orange with Cinnamon Pizzelle
    • Plate full of apricot with almonds cookies, with plenty of white chocolate icing.
      Fresh Apricot with Almonds Cookies - Revised
    • Stack of 4 chocolate cream cheese cookies with powdered sugar on top.
      My Favorite Cream Cheese Chocolate Cookies

    Footer

    ↑ back to top

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Hosted By WPopt AB

    • Contact
    • View All Cookies

    Copyright © 2025 My Cookie Journey

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.