Tropical white chocolate macaroons combine sweet coconut with dried pineapple, macadamia nuts, lime zest, and ginger for a bright and fresh taste of the tropics. Dip them in white chocolate to add a little more sweet indulgence. This easy one bowl cookie recipe stirs up in a snap and bakes in just 15 minutes.
You’ll love these
Bright and fresh flavors. These macaroons are really summery tasting. So they're great to bring to picnics and parties -- or for a tropical reprieve during a long Midwestern winter.
Gluten free cookie recipe. All these ingredients are naturally gluten-free, so this is a great cookie to make for anyone who is avoiding gluten.
One bowl cookie recipe. A bowl and a spoon are all you need to stir these macaroons together. Couldn't be easier.
Customizable cookies. The mix-ins for this macaroon recipe are completely swap-out-able. You can use any dried fruit, any nut, and any chocolate you like.
How to Make Tropical White Chocolate Macaroons
Preheat your oven to 350. Prepare a baking sheet with parchment paper.
Combine coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl. Add pineapple, macadamia nuts, lime zest, and ginger. Stir until well combined.
Chill your dough for about an hour. This will keep your dough from spreading during cooking and result in pretty round cookies.
With an ice cream scoop, portion out cookies onto your baking sheet.
Bake for 12-15 minutes or until golden brown. After about 3 minutes, transfer cookies to a wire rack to cool completely.
Melt ½ cup white chocolate chips and ½ teaspoon coconut oil in microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth.
Dip your macaroons in white chocolate and return to parchment paper to set.
Tropical White Chocolate Macaroons
Ingredients
- 14 ounces shredded coconut
- 1 can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup dried pineapple, chopped
- ½ cup macadamia nuts, chopped
- 1 teaspoon lime zest
- ½ teaspoon ground ginger
- ½ cup white chocolate chips
- ½ teaspoon coconut oil
Instructions
- Preheat your oven to 350. Prepare a baking sheet with parchment paper.
- Combine coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl. Add pineapple, macadamia nuts, lime zest, and ginger. Stir until well combined.
- Chill your dough for about an hour. This will keep your dough from spreading during cooking and result in pretty round cookies.
- With an ice cream scoop, portion out cookies onto your baking sheet.
- Bake for 12-15 minutes or until golden brown. After about 3 minutes, transfer cookies to a wire rack to cool completely.
- Melt ½ cup white chocolate chips and ½ teaspoon coconut oil in microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth.
- Dip your macaroons in white chocolate and return to parchment paper to set.
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