Pineapple Coconut Macaroons

If my husband was asked what his favorite cookie I bake for him is, it wouldn’t be chocolate chip, peanut butter or oatmeal;  it would be these gooey and soft coconut macaroons.  They are packed full of coconut flakes and are simply delicious.  These are a great summer dessert and quick to whip up.  I have made several variations of these before with chocolate and white chocolate but today I am serving these up with fresh pineapple chunks.  It is like an edible version of a pina colada!

Pineapple Coconut Macaroons
Makes 3 dozen

3/4 cups all purpose flour
5 cups sweetened coconut flakes
1/4 teaspoon salt
1 cup chopped fresh pineapple
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 350 degreees.  Spray cookie sheets with nonstick cooking spray.  In a large bowl combine all ingredients and stir until well blended.  Using a spoon, make 1 inch size balls on cookie sheets.  Press slightly down on each until each resembles a disc.  

Bake for 12 minutes until bottoms of cookies and browned.

Cool on wire racks.


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  1. I believe my oven is calibrated correctly. These took about 20 minutes to bake until bottoms were browned. They are delicious. What were your results with baking time?

    1. Hi Mary, so glad to hear you enjoyed these. It is usually about 12-15 minutes baking time. I haven’t made them in awhile, but I plan on retesting them again to relaunch in the summer with new pictures and I will readjust the baking time. Thanks so much! 🙂

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