Pineapple & Rum Macaroons

By: Jesse Szewczyk

Ingredients

Directions

Ingredients

14-ounce bag (about 4 lightly packed cups) sweetened shredded coconut

1 c

sweetened condensed milk (slightly less than 1 full 14-ounce can; see Note)

1 c

finely chopped fresh or canned pineapple (drained, if canned)

3 tbsp

coconut rum, such as Malibu

1 tbsp

vanilla extract

½ tsp

kosher salt

2 lg

egg whites, room temperature

4 oz

semisweet or bittersweet chocolate chips (about ⅔ cup; optional)

Pineapple & Rum Macaroons

By: Jesse Szewczyk

Fresh pineapple and a splash of coconut rum give these macaroons a tropical, piña colada–inspired flavor. By cooking down the sweetened condensed milk with the pineapple, you will concentrate the flavor of the pineapple and cook out some of its moisture, helping ensure that the macaroons turn out crisp on the outside and perfectly chewy on the inside.

24 small macaroons

Note: The small amount of sweetened condensed milk left over in the can is the perfect amount to add to an iced coffee or black tea. It’s also delicious drizzled over sliced strawberries or kiwi.
Make Ahead: Coconut can be toasted several days in advance and stored in an airtight container at room temperature.
Preheat the oven to 300°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats. Scatter the coconut in a single layer divided between the baking sheets. Bake, rotating the sheets halfway through and stirring so the coconut toasts evenly, just until the edges start to turn golden brown but the center shreds remain fairly white, 10 to 12 minutes. Let cool and increase the oven temperature to 350°F.
Combine the sweetened condensed milk, pineapple, rum, vanilla, and salt in a medium saucepan. Cook over medium-high heat, stirring frequently to prevent burning, until the mixture thickens and the pineapple is very soft, 7 to 9 minutes. Remove from the heat and let cool for 20 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whip on medium speed until foamy, 1 to 2 minutes, then increase the speed to high and whip until stiff peaks form, 3 to 4 minutes more. (Alternatively, use a hand mixer and large bowl.)
Add the cooled coconut (save the parchment paper for baking) and sweetened condensed milk mixture to the bowl of egg whites and stir with a rubber spatula until thoroughly combined.
Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, place mounds of the coconut mixture on the prepared baking sheets, spacing them 2 inches apart. Bake both sheets at the same time, swapping them midway, until the macaroons no longer look wet and are dark golden brown on the bottom, 23 to 25 minutes. Let cool completely on the baking sheets.
If using, add the chocolate to a medium, microwave safe bowl. Microwave in 10-second increments, stirring between each, until the chocolate is completely melted and smooth, about 60 seconds total. Dip the macaroons in the chocolate, drizzle the tops with any excess, and let set on parchment paper for 1 hour.
Storage: The macaroons will keep in an airtight container for up to 1 week.

Cookies

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