Piña Colada Coconut Macaroons

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly hor d'oeuvre? Piña Colada Coconut Macaroons could be a spectacular recipe to try. This recipe serves 24 and costs 16 cents per serving. One serving contains 63 calories, 1g of protein, and 3g of fat. A couple people made this recipe, and 30 would say it hit the spot. If you have coconut rum, sweetened coconut, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Fresh April Flours. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is improvable. Users who liked this recipe also liked Chocolate Dipped Pina Colada Macaroons, Pina Colada With Toasted Coconut Rim, and Piña Colada Muffins with Coconut Glaze.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 Tablespoon coconut flavored rum

4 large egg whites

¼ cup granulated sugar

¾ cup crushed pineapple, drained*

¼ teaspoon salt

3 cups sweetened flaked coconut

Equipment:

baking paper

baking sheet

whisk

bowl

oven

Cooking instruction summary:

Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.In a large bowl, combine egg whites, sugar, salt, and rum. Beat with a whisk until mixture turns becomes foamy and begins to stiffen, and the sugar is mostly dissolved. You may use a mixer if you'd prefer-- whisk at least 2 minutes. Fold in flaked coconut and pineapple. Stir gently so the egg whites keep their shape.Using a cookie scoop, place a mound of cookie dough onto the baking sheet. Bake for 20 minutes or until golden brown, rotating the baking sheet of a turn halfway through baking time. Macaroons stay fresh in an airtight container up to 3 days at room temperature or 5 days in the refrigerator. Macaroons freeze well, up to 2 months. Thaw overnight in refrigerator.

 

Step by step:


1. Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.In a large bowl, combine egg whites, sugar, salt, and rum. Beat with a whisk until mixture turns becomes foamy and begins to stiffen, and the sugar is mostly dissolved. You may use a mixer if you'd prefer-- whisk at least 2 minutes. Fold in flaked coconut and pineapple. Stir gently so the egg whites keep their shape.Using a cookie scoop, place a mound of cookie dough onto the baking sheet.

2. Bake for 20 minutes or until golden brown, rotating the baking sheet of a turn halfway through baking time. Macaroons stay fresh in an airtight container up to 3 days at room temperature or 5 days in the refrigerator. Macaroons freeze well, up to 2 months. Thaw overnight in refrigerator.


Nutrition Information:

Quickview
63k Calories
0.96g Protein
2g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
63k
3%

Fat
2g
5%

  Saturated Fat
2g
18%

Carbohydrates
8g
3%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
63mg
3%

Alcohol
0.21g
1%

Get Enough Of These
Protein
0.96g
2%

Manganese
0.15mg
8%

Fiber
1g
5%

Selenium
2µg
4%

Vitamin C
2mg
3%

Copper
0.04mg
2%

Magnesium
6mg
2%

Vitamin B2
0.03mg
2%

Potassium
53mg
2%

Phosphorus
11mg
1%

Iron
0.18mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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