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.


  1. says

    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. says

    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. says

    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!

  4. says

    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!

  5. says

    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!

  6. says

    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.

  7. nancy says

    Just made these delicious…my little change was in the jam I made million (passion fruit) pineapple jam for the center. I love the Sweet tart tropical taste. And I have lots of frozen Mililani juice to use up :-) thanks for the wonderful idea


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