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Creamy coconut pineapple macaroon on a white plate.

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.
5 from 3 votes
Prep Time 1 hr
Total Bake Time 1 hr
Chill for Curd 1 d
Total Time 1 d 2 hrs
Course Cookies
Cuisine American
Servings 18 cookies
Calories 362 kcal

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
  • 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
  • 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°. 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° 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.

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

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
Keyword coconut macaroons with condensed milk, coconut pinapple macaroons, pineapple coconut cookies
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