Coconut macaroons with a summery spin. Toasted coconut cookie with soft dried pineapple in the center infused with rum flavoring.
Where have I been, huh? I gave you a delicious lemon sugar cookie recipe and then I ditch you for a month…truely, it’s me, not you. I have been crazy busy the last month. Trying to keep my cool and my focus at a golf tournament, trying to not lose it at orientation, trying to keep my golf swing glued together, trying to figure out my life, trying to pack enough to be able to survive but not too much that I overflow the line drawn down the middle of my dorm room. All in all lots of trying but not too much blogging.
I posted my basic coconut macaroon recipe a few weeks ago, and my blog picked up some traffic, so I thought I would give you another macaroon recipe with a summer twist. I can’t drink yet, so I haven’t had the rum flavor in a piña colada before. But I thought I would throw in rum imitation instead of vanilla extract to make it taste more like the real deal.
I thought this was a pretty clever spin on coconut macaroons, but I didn’t expect them to be that great. Oh my goodness though! The flavor is spot on for a piña colada, and the textures are out of this world…. toasted coconut and soft dried pineapple… AGGGHHH…
The great thing about being a food blogger is that I can keep tasting my desserts as I write about them and claim that I’m describing the flavors… for instance I have had 5 macaroons since sitting down to write this post, and it’s all good because it is “vital” to the job. I may hate the recipe after testing it multiple times, I may hate having 5 dozen cookies staring at me for a week, I may hate doing sticky dishes, I may hate trying to figure out how to make crappy photos look better, but darn it I get to bill my dessert inhaling to my blog!
Anyways, these are just like the first recipe I posted for coconut macaroons but you use rum imitation and press a piece of dried pineapple in the center of the batter before baking. I found a lot of recipes on google that used crushed pineapple, but canned pineapple gets grossly sweet so I thought that combined with coconut would be too much. That’s why I used the pineapple flavor as the topper!
Enjoy piña colada-ing!
…and voilà!
- 3 egg whites
- 6 Tablespoons granulated sugar
- 1 teaspoon rum imitation
- pinch of salt
- 14 oz (5⅓ cups) of sweetened shredded coconut
- ~30 pieces of dried pineapple (~2/3 a 6 oz bag)
- Preheat oven to 325° F.
- Line two baking sheets with parchment.
- In a mixer with a whisk attachment, beat egg whites, sugar, rum imitation, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
- Mix in the coconut with a spatula.
- Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
- Press down the cookies so that they are flat.
- Press one piece of dried pineapple into the center of the macaroon.
- Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
- Press the pieces of pineapples into the cookies again to really make sure they stick.
- Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
- Voilà!
Source: The thing that rattles around in my head every once in a while.
Crazy for coconut? Test out some of my favorite coconut recipes!
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