Creamy Coconut Pineapple Macaroons

Ingredients

Pineapple Curd

• Pineapple juice Dole 100%
• Lemon juice
• Cornstarch
• Egg yolks
• Eggs
• Butter unsalted

Macaroons

• 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.

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

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

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.

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

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

Mix on medium speed to blend it all together.

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

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.

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.

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

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