Pina Colada Macaroons

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kismet59 0

"I love the tropical taste of these chewy delights. It's important to dice the pineapple very small so it does not overwhelm the other flavors."
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30 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
  2. Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets.
  3. Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.



These cookies are delicious with their moist and chewy texture. Next time I'm going to try dried papaya.

love these cookies, ouite a nice change from the ordinary macaroons.very moist and chewy.

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