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.

Coconut-Pineapple Macaroons
Servings: 36 Prep 10 mins Bake 325°F 20 mins


  • 4 cups shredded sweetened coconut (about 6 ounces)
  • 5 large egg whites, at room temperature
  • 1 1/3 cups sugar
  • 1/2 cup blanched or slivered almonds, finely ground
  • 2/3 cup all-purpose flour
  • 3/4 cup dried pineapple, chopped

Make It

1. Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.

2. 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. Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 99, Fat, total (g): 4, chol. (mg): , sat. fat (g): 2, carb. (g): 16, fiber (g): 1, pro. (g): 1, sodium (mg): 30, Percent Daily Values are based on a 2,000 calorie diet.