Pina Colada Macaroons
Pina Colada Macaroons

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pina colada macaroons. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

These easy to make Pina Colada Macaroons! One bite and I am instantly transported back to our Outer Banks vacation, watching the sunset into the ocean, and sipping on a frosty tropical concoction. These moist cookies with their sweet coconut and tangy pineapple are sure to cure even the most serious case of the beach blues.

Pina Colada Macaroons is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pina Colada Macaroons is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pina colada macaroons using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Pina Colada Macaroons:
  1. Prepare 3/4 cup Granulated sugar
  2. Get 1/3 cup Butter or margarine
  3. Get 3 oz Cream cheese
  4. Prepare 1 tsp Rum extract
  5. Get 1 Egg yolk
  6. Get 8 oz Candied pineapple, chopped small (I use a food processor)
  7. Get 1 1/4 All-purpose flour
  8. Take 2 tsp Baking powder
  9. Get 1/4 tsp Salt
  10. Get 3 cup Coconut
  11. Make ready 1 cup Coconut

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. Coconut (nut-free) shells with a rum-spiked pineapple curd filling. Serve these up at your next cocktail party!

Instructions to make Pina Colada Macaroons:
  1. Preheat oven to 350?F.
  2. Cream together: sugar, butter/margarine, cream cheese, and rum extract.
  3. Add egg yolk, and chopped pineapple.
  4. Add dry ingredients: flour, baking powder, and salt. Blend until combined well.
  5. Add in 3 cups coconut.
  6. Cover and refrigerate for at least one hour.
  7. Shape into 1" balls. The dough is sticky, so hand rolling isn't easy. A cookie dough scoop works better.
  8. Roll balls into 1 cup coconut.
  9. Place on ungreased cookie sheet and flatten slightly.
  10. Bake at 350?F for 10-15 minutes.
  11. Remove immediately from baking sheet to cooling rack.

Made with coconut, these are bordering on macaroon status… but the prep is the same as a macaron so I'm torn…. I read a blog post on one of the Australian daily newspaper websites recently about food trends that the author thinks are past their use-by date. I decided to make Pineapple Coconut Macaroons or as my husband calls them "Pina Colada Macaroons." I wasn't going to post the recipe right away, but then someone asked for the recipe so they could make them for an upcoming event and who am I to deny them the ability to wow people with such a great treat?! Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Remove from oven and allow to cool on wire rack.

So that’s going to wrap this up with this exceptional food pina colada macaroons recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!