Coconut and pineapple are two of my favorite flavors. Combined into small, sweet bites, they’re utterly delightful.
These macaroons are made simply with unsweetened coconut, coconut oil or butter, evaporated cane juice, dried pineapple, an egg, and a little flour.
You can use either coconut oil or butter; I often use half of each to get the best flavor and texture.
Start by placing the coconut, evaporated cane juice, and coconut oil or butter in a food processor. Pulse until the mixture resembles coarse sand.
Add the egg, flour, and a pinch of salt, then process again until the mixture looks like wet sand — this may take a few minutes to fully combine.
Transfer the mixture to a bowl and fold in finely chopped dried pineapple so the fruit is evenly distributed.
When mixed, the dough should hold together but still feel slightly grainy from the coconut.
Use a 2-tablespoon cookie scoop to portion the dough. Roll each scoop in a small dish of the remaining flour so it’s lightly coated all around.
After coating, divide each scoop into four smaller balls to make mini macaroons and place them evenly on a baking sheet.
Bake at 325°F (about 163°C) for 14–16 minutes, or until the bottoms are lightly golden.
When they come out of the oven, immediately turn each cookie onto its side or top to prevent the bottoms from overbrowning. Allow them to cool slightly before enjoying.
These little cookies are sunny and sweet — perfect for a tea tray or a bite-sized treat.
They’re so tempting someone might sneak a few — which is exactly what happened here.
| Mini Coconut Pineapple Macaroons |
- 2 c. unsweetened coconut shreds or flakes
- 1/3 c. evaporated cane juice
- 1/4 c. coconut oil or butter
- 1 large egg
- dash of sea salt
- 1/4 c. + 3 T. unbleached flour, divided
- 1/2 c. finely chopped dried pineapple, packed (about 3 whole rings)
- Preheat oven to 325°F (163°C).
- Place coconut, evaporated cane juice, and coconut oil or butter into a food processor. Process until the mixture resembles coarse sand. Add the egg, salt, and 1/4 cup flour. Process again until the mixture looks like wet sand. Transfer to a bowl and stir in the chopped pineapple.
- Using a 2-tablespoon cookie scoop, portion balls of dough. Roll each ball in the remaining 3 tablespoons of flour to coat. Divide each coated scoop into four smaller balls and arrange them evenly on cookie sheets.
- Bake 14–16 minutes, until the bottoms are lightly browned. Remove from the oven and immediately turn cookies onto their sides or tops to prevent overbrowning. Cool before serving.