This tropical take on a coconut macaroon has a delicious sweet and salty twist. Chopped macadamia nuts, dried pineapple and white chocolate chips are stirred into the macaroon batter before baking. Press the macaroons flat and bake — the result is a toasty, sweet and chewy thick coconut “cookie”.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | about 20 macaroon cookies |
Ingredients
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon pure almond extract
- 1/8 teaspoon salt
- 1 14-ounce bag sweetened shredded coconut
- 1/2 cup roasted salted macadamia nuts, roughly chopped
- 1/2 cup white chocolate chips
- 2/3 cup chopped dried pineapple
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 325˚ F. Line 2 baking sheets with parchment paper. Whisk the egg whites in a medium bowl until foamy, then whisk in the sugar, almond extract and salt. Fold in the coconut, then mix in the macadamia nuts, white chocolate chips and dried pineapple until combined.
- Scoop the coconut mixture into 20 balls and arrange about 2 inches apart on the baking sheets. Flatten each ball into a 2- to 2 1/2-inch cookie.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 171 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 1 mg |
| Sodium | 79 mg |