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.