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:
covered percent of daily need
