Pina Colada Macaroons
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Ingredients30 m servings 242 cals
Original recipe yields 18 servings (18 cookies)
- Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
- 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.
- Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
Per Serving: 242 calories; 11.3 g fat; 33 g carbohydrates; 3.4 g protein; 7 mg cholesterol; 110 mg sodium. Full nutrition
ReviewsRead all reviews 2
These cookies are delicious with their moist and chewy texture. Next time I'm going to try dried papaya.