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Pina Colada Macaroons

Rated as 5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"I love the tropical taste of these chewy delights. It's important to dice the pineapple very small so it does not overwhelm the other flavors."
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Ingredients

30 m servings 242 cals
Original recipe yields 18 servings (18 cookies)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
  2. Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets.
  3. Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
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Nutrition Facts


Per Serving: 242 calories; 11.3 g fat; 33 g carbohydrates; 3.4 g protein; 7 mg cholesterol; 110 mg sodium. Full nutrition

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Reviews

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These cookies are delicious with their moist and chewy texture. Next time I'm going to try dried papaya.

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love these cookies, ouite a nice change from the ordinary macaroons.very moist and chewy.

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