Coconut Macaroons with Pineapple Jam

Coconut Macaroons with Homemade Pineapple Jam

Today marks the first official day of spring, and New York City is celebrating the change in seasons with a local temperature of a sweltering 44ºF. Forget the spring showers, we’re all about the spring hail-slash-gale force winds. But there’s no time to begrudge March’s identity crisis.

I’ve been filling every free minute of this past week with preparations for a much-anticipated vacation that begins this Friday. Destination: Dubai! I’m heading east, as in a 14-hour flight east, to visit my sister and brother-in-law for the week, and you better believe there will be many an Instagram and Tweet of the culinary adventures that ensue.

And in totally unrelated and kind of nerdy news, you may have heard that Google Reader is shutting down as of July 1. What does this mean? It means that if you use Google Reader to tune in to the latest Just a Taste updates, you’ll want to switch to a different RSS service. Check out Gizmodo’s roundup for a handful of easy-to-use alternatives, and don’t forget to subscribe to Just a Taste via email for a fresh serving of content delivered straight to your inbox.

Now on to these golden nests of chewy coconut and fresh fruit. Whether you’re planning the perfect Passover feast, entertaining family and friends on Easter Sunday, or just need an excuse for your taste buds to travel to the tropics, look no further than easy coconut macaroons topped with a dollop of sweet and tangy homemade pineapple jam.

Coconut Macaroons with Homemade Pineapple Jam

Coconut Macaroons with Homemade Pineapple Jam

Homemade Pineapple Jam

Homemade Pineapple Jam

Coconut Macaroons with Homemade Pineapple Jam

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Coconut Macaroons with Homemade Pineapple Jam

Yield: 2 dozen macaroons; 2 cups jam

Prep Time: 10 min

Cook Time: 1 hour


For the pineapple jam:
2 cups grated fresh pineapple, with juice (See Kelly's Notes)
1 cup water
1 1/2 cups sugar
3 Tablespoons fresh lime juice

For the macaroons:
6 cups shredded sweetened coconut
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract


Make the jam:

Combine the grated pineapple (and any juice) with the water in a medium saucepan over medium-low heat and cook it for 30 minutes until soft.

Stir in the sugar and lime juice and continue cooking the mixture for 45 to 60 minutes until it has thickened.

Transfer the jam to a bowl to cool while you prepare the macaroons.

Make the macaroons:

Preheat the oven to 350ºF.

Combine the coconut flakes, sweetened condensed milk and vanilla in a large bowl.

Use a small spoon to scoop out roughly 3 tablespoons of the mixture. Press it loosely into a ball, and then using your thumb (or the back side of a 1/4 teaspoon), make an indent in the center to form a well, which the pineapple jam will later fill.

Place each of the small rounds on a baking sheet lined with parchment paper.

Bake the macaroons for 10 to 12 minutes until they are golden brown.

Remove the macaroons from the oven. Let them cool for 10 minutes on the sheet tray before transferring them to a wire rack to cool completely.

Scoop 2 teaspoons of the prepared jam into the centers of the macaroons and serve.

Kelly's Notes:

Grating the pineapple means the you won't have to bust out the blender to end up with a thick but spreadable jam. But it's important to grate the pineapple inside a baking dish or deep plate so you can catch all of the juices.

Any leftover pineapple jam can be stored in an airtight container in the fridge for up to 3 months.


33 Responses to “Coconut Macaroons with Pineapple Jam”

  1. #
    Averie @ Averie Cooks — March 20, 2013 at 1:11 am

    I want to just inhale that jam! Kelly it looks amazing! Congrats on all that balmy weather. It was 70F here in San Diego and I actually made pineapple bread. Next week’s recipe. I need to try your macs!

    • Kelly Senyei replied: — March 20th, 2013 @ 7:01 am

      I am so jealous of your amazing weather, and in my favorite city, nonetheless! And pineapple bread sounds fantastic!

  2. #
    Miss Kim — March 20, 2013 at 3:48 am

    Yummy! I love macaroons. And I love pineapple flavored anything. I recently purchased your book, Food Blogging for Dummies. I am new to the food blogosphere (just started a little over a week ago). And the book is so insightful, guiding the reader through every step of the journey. I have so much to learn. And the book will be my reference guide for a long time. You are awesome!

    • Kelly Senyei replied: — March 20th, 2013 @ 7:01 am

      Thanks so much for picking up a copy of the book! I’m so glad you’re finding it helpful.

  3. #
    Abby @ The Frosted Vegan — March 20, 2013 at 9:02 am

    We have a whopping 20 degrees here for the first day of spring (eek!), here’s to hoping it warms up soon! Kelly, these look so awesome, coconut and pineapple!

  4. #
    Alison @ Ingredients, Inc. — March 20, 2013 at 9:14 am

    love these Kelly!

  5. #
    Stephanie @ Girl Versus Dough — March 20, 2013 at 9:57 am

    Maybe if I make these macaroons this draaaaagging Minnesota winter we’re having will magically be over! :) Have so much fun in Dubai — I’ve been there before and I’m pretty sure my jaw was on the floor in wonder the. entire. time. :)

    • Kelly Senyei replied: — March 22nd, 2013 @ 9:27 am

      Thanks so much, Stephanie! I’m so excited to get there!

  6. #
    Christine @ Cooking with Cakes — March 20, 2013 at 9:59 am

    I hate to admit that I had nooo idea macaroons where this easy to make, particularly since I’m a coconut freak! these look delicious! a little chocolate glaze + the pineapple jam would really send me over the moon :)

  7. #
    Maria — March 20, 2013 at 10:53 am

    Great minds:) Love your version! Happy Spring!

  8. #
    Anna @ Crunchy Creamy Sweet — March 20, 2013 at 10:55 am

    I love love coconut macaroons! Your idea of making them into little nests and filling with pineapple jam – genius!

  9. #
    Sydney @ Crepes of Wrath — March 20, 2013 at 12:08 pm

    These are perfect for Passover! And I am soooo jealous you’re going to Dubai – have the best time ever!

  10. #
    Jackie @ The Beeroness — March 20, 2013 at 12:53 pm

    That pineapple jam sounds amazing!

  11. #
    Amanda @ Once Upon a Recipe — March 20, 2013 at 8:04 pm

    These look so delicious, Kelly! And pretty too! Have a great holiday in Dubai!

  12. #
    JulieD — March 21, 2013 at 12:07 am

    Sooo good and cute looking, Kelly! I love the crispiness of the bottoms. Happy Spring to you!! Hope you have fun on your trips!! Stillll sad I won’t see you next week!

    • Kelly Senyei replied: — March 21st, 2013 @ 8:52 am

      I’m so sad to be missing you in NYC, Julie! Have a wonderful trip!

  13. #
    Kiran @ — March 21, 2013 at 12:08 pm

    Have a great trip to Dubai! Sounds so fun already :)

    ps: Love this cute little macaroons for Easter!

  14. #
    Nicole @ Young, Broke and Hungry — March 21, 2013 at 1:57 pm

    Dubai is on my list of places to travel. Have fun! I’ll be here in Seattle, pretending its warmer then 40 degrees while I eat these coconut macaroons.

  15. #
    Colette | JFF! — March 21, 2013 at 3:45 pm

    Taste of the Tropics!

  16. #
    Julia | — March 21, 2013 at 7:31 pm

    coconut and pineapple jam – perfect combination! Thank you for sharing!

  17. #
    Stacy | Wicked Good Kitchen — March 22, 2013 at 11:43 am

    Kelly! These have to be the best-tasting tropical cookies ever devised by man! Cannot wait to make them to prove this point, ha! What a way to dress up macaroons…looove pineapple. (Been working with fresh chopped pineapple all week. Mmm. Some for me, some for recipe, LOL!) Looking forward to reading your culinary exploits in Dubai. Have a swell time on vaca! xo

    • Kelly Senyei replied: — March 22nd, 2013 @ 3:10 pm

      Haha, thanks Stacy!

  18. #
    Amy @ Elephant Eats — March 22, 2013 at 4:21 pm

    These look so yummy! I love macaroons…and that homemade pineapple jam looks amazing. Like eating a pina colada :)

  19. #
    Georgia @ The Comfort of Cooking — March 22, 2013 at 6:50 pm

    I LOVE macaroons and filling them with jam is just genuis! Great idea, Kelly!

  20. #
    Ling — March 22, 2013 at 7:53 pm

    Yay! Finally found something I could do with those leftover pineapple jam! Thanks for sharing Kelly!

  21. #
    sally @ sallys baking addiction — March 23, 2013 at 7:50 am

    mmm Kelly, coconut macaroons are one of my favorites. And my mom’s favorites too. It’s her birthday coming up – thank you for reminding me to make them for her! That jam? heavenly!!

  22. #
    Rosie @ Blueberry Kitchen — March 23, 2013 at 9:27 am

    These sound so delicious, I love the sound of your homemade pineapple jam!

  23. #
    Sarah K. @ The Pajama Chef — March 23, 2013 at 10:42 pm

    i love coconut macaroons!! delish :)

  24. #
    Kathleen Richardson — March 25, 2013 at 9:17 pm

    Your filled macaroons sound scrumptious. You are so inspiring with your homemade jam. I think this recipe is worth making every month, switching up flavors of fillings! So many possibilities.

  25. #
    Diana @ Appetite for China — March 25, 2013 at 9:45 pm

    Kelly, these look amazing! Nothing gets me more in the mood for warmer weather than coconut and fresh fruit.

  26. #
    Cass @foodmyfriend — March 26, 2013 at 10:41 pm

    I remember having to explain the difference between a macaron and macaroon to my Nan :) priceless. These look incredible. Just like Nan makes!

  27. #
    Hannah Jade — May 26, 2013 at 2:17 pm

    Oh wow, they look deliciously tropical!


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