Easy Coconut Macaroons with Homemade Pineapple Jam
These naturally gluten-free, 3-ingredient Coconut Macaroons are elevated with a quick-fix homemade pineapple jam. This easy-to-make dessert is perfect for any occasion, bringing a touch of tropical sweetness to your table.
Coconut and pineapple are a match made in dessert heaven! The classic combination of these tropical flavors inspired this recipe for chewy and rich coconut macaroons crowned with a quick homemade pineapple jam. The base of this recipe is very similar to my original coconut macaroons recipe, but I’ve increased the vanilla extract for a more pronounced, comforting flavor.
These golden nests of chewy coconut are surprisingly easy to assemble, and the fresh fruit jam is also quick to prepare. Plus, the leftover jam is incredible spread on toast or swirled into yogurt. These treats can transport you to a sunny tropical locale, even if just through your taste buds!
Why You’ll Love This Recipe
- Minimal Ingredients. The macaroons require only three ingredients, and the jam needs just three more.
- No Special Equipment. The macaroons are easily mixed by hand in a simple mixing bowl. No stand mixer needed!
- Irresistible Chewy Texture. Experience the delightful chewiness of perfectly baked coconut macaroons.
- Homemade Sweet and Tangy Pineapple Jam. Elevate your macaroons with a burst of fresh tropical flavor from the DIY pineapple jam. The sweet and tangy profile perfectly complements the richness of the coconut.
- Gluten-Free Goodness. Enjoy these delicious macaroons guilt-free, knowing they are naturally gluten-free.
- Perfect for Any Occasion. Whether it’s a casual gathering or a special celebration, these macaroons are a crowd-pleasing dessert.
- Easy to Customize. Feel free to experiment with different extracts or add-ins to the macaroon mixture for a unique twist.
- A Tropical Escape in Every Bite. Transport your taste buds to a sun-kissed paradise with the harmonious blend of coconut and pineapple.
- Impress Your Friends and Family. These macaroons look and taste impressive, but they are surprisingly simple to make.
- A Great Way to Use Leftover Pineapple. If you have leftover pineapple from another recipe, this jam is a perfect way to use it up and minimize food waste.
The Difference Between Macaroons and Macarons
Even though the difference in their names is just one extra “O,” macaroons and macarons are quite distinct confections. Understanding the difference between these two popular treats can help you choose the right dessert for your palate.
Macaroons are chewy drop cookies primarily made from coconut flakes, a sweetener, and often egg whites. They have a characteristic mounded shape and a delightfully crisped exterior with a chewy, moist interior. This simplified recipe uses sweetened condensed milk instead of sugar and egg white to bind everything together, making them exceptionally easy to prepare.
Macarons, on the other hand, are fancy French cookies made with almond flour, beaten egg white, and sugar. They are meticulously piped into small, delicate domes that are then sandwiched together with a creamy jam or buttercream filling. Macarons are known for their smooth, glossy shells and their delicate, slightly chewy texture. They require precision and a bit of skill to make, but their elegant appearance and sophisticated flavor make them a highly sought-after treat. The texture is much smoother than macaroons, and often come in bright colours.
The texture of macaroons is much more coarse than macarons. The flavour profiles are also completely different, with macaroons having a strong coconut flavour. Macarons on the other hand come in many different flavours, from vanilla to rose and anything in between.
Ingredients
To create these delightful coconut macaroons with homemade pineapple jam, you’ll need just a few key ingredients. This simplicity is what makes this recipe so approachable and enjoyable to make.
For the Pineapple Jam:
- Fresh Pineapple: Opt for a fresh pineapple to achieve the best flavor and texture in your jam. Look for a pineapple that feels heavy for its size, exhibits a vibrant yellow hue rather than green, and yields slightly when gently squeezed. A ripe pineapple will ensure a sweet and tangy jam. Swap: If fresh pineapple is unavailable, you can use canned crushed pineapple (thoroughly drained) or frozen pineapple chunks (thawed and finely chopped). Keep in mind that the final taste of your jam will depend on the ripeness and quality of the fruit you choose.
- Sugar: Granulated sugar serves multiple purposes in the jam. It not only sweetens the mixture but also aids in thickening the consistency. Additionally, sugar acts as a natural preservative, helping to inhibit the growth of mold or bacteria in the finished jam.
- Lime Juice: Freshly squeezed lime juice is essential for balancing the sweetness of the pineapple and enhancing its natural tangy flavor. The acidity of the lime also helps to brighten the jam and create a more complex flavor profile.
For the Macaroons:
- Shredded Sweetened Coconut: When selecting coconut for your macaroons, opt for shredded sweetened coconut flakes. These flakes are typically softer and moister than the unsweetened version, resulting in a superior texture in the finished cookies. The sweetness of the coconut complements the tropical flavor of the pineapple jam.
- Sweetened Condensed Milk: This canned product is made by heating milk until a significant portion of its water content evaporates, then blending it with sugar. The result is a thick, sweet, and syrupy substance frequently used in candies and desserts, such as key lime pie and fudge. In this recipe, sweetened condensed milk acts as a binder, holding the coconut flakes together and adding a touch of sweetness.
- Vanilla Extract: A splash of vanilla extract enhances the overall flavor of the macaroons, adding a warm and comforting note. I love to use my homemade vanilla extract in this recipe, but any good-quality vanilla extract will work beautifully.
Refer to the recipe card below for detailed information on ingredients and quantities.
How to Make This Recipe
These jam-filled coconut macaroons come together in just a few simple steps. The process is straightforward and rewarding, making it a great recipe for bakers of all skill levels.
- Grate the Pineapple. Use a box grater set over a baking dish or other shallow pan to catch all the precious juices. Grate the pineapple on the side with the largest holes to achieve a chunky texture for the jam. The juices will add extra flavour.
- Cook the Pineapple. Transfer the grated pineapple and its juices to a medium, heavy-bottomed saucepan. A heavy-bottomed saucepan is ideal for retaining heat and ensuring even cooking, which is crucial for achieving the perfect jam consistency.
- Add Sugar and Citrus. Stir in the sugar and lime juice. Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue to simmer gently. Stir occasionally to prevent sticking and scorching. You’ll know the mixture is done when it has thickened sufficiently to coat the back of a spoon. The cooking time may vary depending on the juiciness of the pineapple.
- Cool the Jam. Transfer the finished pineapple jam to a large, shallow bowl. Spreading the jam out in a thin layer will expedite the cooling process. Allow the jam to cool completely before using it to fill the macaroons.
- Combine Macaroon Ingredients. In a large mixing bowl, use a silicone spatula to thoroughly combine the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Ensure that the coconut flakes are evenly moistened with the sweetened condensed milk. This step is crucial for ensuring that the macaroons hold their shape and don’t fall apart during baking.
- Form the Cookies. A large cookie scoop or ice cream scoop works perfectly for portioning out the macaroons. Aim for about 3 tablespoons of the mixture per macaroon. On a baking sheet lined with parchment paper, shape the mixture into a loose ball. Then, use the back of a spoon or your thumb to create an indent in the center of each ball to create a well for the pineapple jam.
- Bake the Cookies. Place the baking sheet in the preheated oven and bake the macaroons for 10-12 minutes, or until they are golden brown on the undersides and edges. Keep a close eye on them, as overbaking can lead to dry macaroons. Once baked, don’t attempt to remove the macaroons immediately from the baking sheet, as they will be delicate and prone to falling apart. Instead, let them set for about 10 minutes on the baking sheet to firm up before carefully transferring them to a wire rack to cool completely.
- Fill the Cookies. Once the macaroons and the pineapple jam have both cooled completely, you can proceed with filling the cookies. Use a small spoon to carefully scoop a generous spoonful of the cooled jam into the well of each macaroon. The cooled jam will have thickened and set slightly, making it easier to handle and preventing it from running off the cookies.
Pro Tip: If your kitchen is particularly warm, consider chilling the macaroon mixture in the refrigerator for 30 minutes or longer before forming the macaroons. This chilling period will help the macaroons maintain their shape during baking and prevent them from spreading too much.
Kelly’s Recipe Tips
- Use a Box Grater for the Pineapple. Employing a box grater to transform the pineapple into pulp is a more efficient method than using a food processor. Make sure to place the grater over a shallow baking dish to capture all the juices that are released. These juices will contribute to the flavor and consistency of the jam.
- Avoid Overbaking! Remove the macaroons from the oven as soon as they begin to brown. Overbaking can cause them to become dry and brittle. They will continue to firm up as they cool on the baking sheet.
- To remove the tough, spiny rind from the pineapple, cut off the bottom of the pineapple and set it on a stable work surface, cut side down. Use a chef’s knife or utility knife to slice pieces of the rind off lengthwise, from the crown to the base, following the curve of the fruit and being careful to slice away as little of the flesh as possible.
- Don’t skip the vanilla extract. It adds a lovely dimension of flavor to the cookies and enhances their overall sweetness.
- Experiment with different flavors. Try adding a pinch of cinnamon or nutmeg to the macaroon mixture for a warm, spicy twist. Or, add a tablespoon of lime zest for an extra burst of citrus flavor.
- Use a Silpat baking mat. This helps prevent the macaroons from sticking to the baking sheet and ensures even baking. If you don’t have a Silpat mat, parchment paper works just as well.
- Adjust baking time as needed. Baking times may vary depending on your oven. Keep a close eye on the macaroons and adjust the baking time accordingly to prevent overbaking.
Storage Tips
- Store: These homemade coconut macaroons will stay fresh at room temperature for up to 5 days. Ensure they are fully cooled before storing them in an airtight container. You can also store them in the refrigerator for up to 1 week.
- Freeze: To freeze the coconut macaroons, individually wrap each macaroon in plastic wrap and freeze for up to 3 months. When ready to serve, thaw them overnight in the refrigerator.
Leftover pineapple jam can be stored in an airtight container in the refrigerator for up to 3 months. It’s delicious on toast, stirred into yogurt, or drizzled over no-churn vanilla ice cream.
Frequently Asked Questions
If the ingredients are too warm, these cookies will spread too much as they bake. Chill the mixture for 30 minutes or longer before baking, ensure that your oven is properly preheated, and don’t use a baking sheet that is warm or hot.
Of course! If you don’t have time to make the homemade jam, you can substitute any sort of store-bought jam or fruit preserve. Because the cookies are very sweet, a tart jam works best, such as cherry jam, orange marmalade, or lemon curd.
Coconut macaroons freeze very well. I recommend wrapping each cookie individually in plastic wrap and freezing for up to 3 months. Thaw the cookies overnight in the refrigerator before serving.
More Coconut Desserts You’ll Love
- Samoas Coconut Caramel Brownies
- Coconut Cupcakes with Cream Cheese Frosting
- Puff Pastry Cornucopias with Pumpkin-Coconut Mousse
- Creamy Coconut Pineapple Smoothies
- Glazed Pineapple Coconut Bread
- Thai Coconut Sticky Rice with Mango
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Coconut Macaroons with Pineapple Jam
Kelly Senyei