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–+ servings
Coconut macaroons filled with pineapple jam are arranged in rows on a cooling rack.

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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 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.

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.
  •  Remove the macaroons from the oven just as they’re starting to brown. Overbaking can dry them out.
  • Storing & Freezing: Once completely cooled, store the macaroons in an airtight container for up to 5 days or in the refrigerator for up to 1 week. To freeze the coconut macaroons, wrap them individually in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
  • 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!