Piña Colada Coconut Macaroons
 
Ingredients
  • 3 egg whites
  • 6 Tablespoons granulated sugar
  • 1 teaspoon rum imitation
  • pinch of salt
  • 14 oz (5⅓ cups) of sweetened shredded coconut
  • ~30 pieces of dried pineapple (~2/3 a 6 oz bag)
Instructions
  1. Preheat oven to 325° F.
  2. Line two baking sheets with parchment.
  3. In a mixer with a whisk attachment, beat egg whites, sugar, rum imitation, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
  4. Mix in the coconut with a spatula.
  5. Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
  6. Press down the cookies so that they are flat.
  7. Press one piece of dried pineapple into the center of the macaroon.
  8. Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
  9. Press the pieces of pineapples into the cookies again to really make sure they stick.
  10. Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
  11. Voilà!
Notes
* Rum imitation can be kind of expensive so if you don't use it often it may not be worth buying. You can substitute the rum imitation with vanilla if you'd like; it will just be less piña colada flavored.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/pina-colada-coconut-macaroons/