Pina Colada Macaroons

These chewy, pineapple studded treats will be a hit on any cookie tray.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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6 cup / 1.5 l	unsweetened shredded coconut
1 can / 300 ml	sweetened condensed milk
3/4 cup / 175 ml	finely chopped dried pineapple
1 tbsp / 15 ml	rum or vanilla extract
1/3 cup / 75 ml	Naturegg Simply Egg Whites, well shaken
1/4 tsp / 1 ml	salt

Preheat oven to 350°F (180°C).
Stir coconut with condensed milk, pineapple and extract in a large bowl until well combined.
Whip egg whites with salt in separate bowl until firm peaks form. Fold egg whites into coconut mixture.
Use hands to shape generous tablespoonfuls of batter into mounds on parchment paper-lined baking sheets.
Bake for 14 to 16 minutes or until edges are golden and cookies are set. Cool completely.

Store cookies in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
For an indulgent touch, dip bottoms of macaroons into a mixture of 1 cup (250 mL) dark chocolate chips combined with 1 tsp (5 mL) coconut oil, melted in bowl set over simmering water.
You can find shredded, unsweetened coconut and dried pineapple at most bulk food stores.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Use a "non-reactive bowl" such as stainless steel or glass or when whipping egg whites.