Coconut Macaroons with Pineapple Jam on wire cooling rack.

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

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.

Dessert

Coconut Macaroons with Pineapple Jam

Up your classic cookie game with Easy Coconut Macaroons topped with a dollop of sweet and tangy homemade pineapple jam.
5 from 1 vote
Coconut Macaroons with Homemade Pineapple Jam
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 24 macaroons; 2 cups jam

Ingredients 

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

Instructions 

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 ¼ 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 210kcal, Carbohydrates: 20g, Protein: 1g, Fat: 15g, Saturated Fat: 13g, Sodium: 9mg, Potassium: 143mg, Fiber: 3g, Sugar: 15g, Vitamin A: 10IU, Vitamin C: 7.5mg, Calcium: 8mg, Iron: 0.8mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    I’ve been making these for our holiday cookie exchange the last couple of years. They are so simple but taste amazing.

  2. Do you bake the Coconut Macaroons in a convection oven? I love this simple recipe. My sisters do as well. I send them a batch of them for their birthdays along with a batch of Brownies.

  3. 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

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

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

  6. 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. 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!!

See More Comments