I love the tropical taste of these chewy piña colada coconut macaroons. It's important to dice the pineapple very small so it does not overwhelm the other flavors in this recipe.
Ingredients
- 5.5 cups flaked coconut
- 1 cup finely diced dried pineapple
- 0.67 cups all-purpose flour
- 0.5 cups finely chopped salted macadamia nuts
- 0.13 teaspoons salt
- 1 can sweetened condensed milk , 14 ounce
- 1 teaspoon rum flavored extract
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
-
2
Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.
-
3
Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
Nutrition Facts
Per serving
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