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Pina Colada Macaroons

Pina Colada Macaroons: Indulge in tropical flavors with these soft, chewy treats packed with coconut, pineapple, and pecans. Bake and enjoy with a refreshing twist!

Pina Colada Macaroons are the perfect tropical treat! These chewy cookies are packed with sweet and tangy flavors, featuring unsweetened coconut, fresh pineapple, and a hint of pina colada mix.

With their golden brown edges and soft centers, they’re sure to transport you to a tropical paradise with every delicious bite!

Ready Time

45 mins


9 servings


  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup confectioners’ sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh pineapple
  • 1 tablespoon pina colada mix
  • 1/4 cup chopped pecans (optional)


Preheat your oven to 325°F (165°C).

Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the confectioners’ sugar and unsweetened shredded coconut.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.

Beat in the vanilla extract and salt.

Gradually mix in the coconut mixture from earlier until well combined.

Stir in the chopped pineapple, pina colada mix, and chopped pecans (if using).

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each macaroon.

Bake for 18-20 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yields 9 macaroons.


Make sure to toast your coconut flakes in a 350°F oven for 5-7 minutes, or until lightly browned, if you want a deeper coconut flavor.

When working with coconut, it’s essential to use room temperature ingredients, as the fat in the coconut can cause it to seize up if mixed with cold ingredients.

If you want a stronger pineapple flavor, you can use 3/4 cup of chopped fresh pineapple.

However, be careful not to add too much, as it can make the dough too wet.

Keep an eye on your macaroons while they’re baking, as they can go from perfectly toasted to burnt quickly.

If you choose to add chopped pecans, be gentle when folding them into the dough, as they can break easily.

To store your macaroons, place them in an airtight container at room temperature for up to 5 days.

You can also freeze them for up to 2 months and thaw at room temperature when needed.

Nutrional Value

  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 5g
  • Cholesterol: 5mg
  • Sodium: 25mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 12g
  • Protein: 1g
Pina Colada Macaroons
Pina Colada Macaroons

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