These Pineapple Coconut Macaroons are a fun, tropical twist to traditional coconut macaroons! Filled with dried pineapple and drizzled in creamy white chocolate, this easy recipe is a sweet, sunny dessert!

Coconut is one ingredient that takes up residence in our pantry year round. Whether we’re making snacks, breakfast, or dessert with it, coconut is a favorite flavor that frequently makes an appearance in our kitchen.

I especially like to pair coconut with other tropical flavors. . .like with these Pineapple Coconut Macaroons!

Based off of our Coconut Lime Macaroons, this pineapple variation swaps out the lime juice and zest for pineapple. It has both chunks of dried pineapple and pineapple juice to infuse the macaroons with as much flavor as possible.

Unlike our previous macaroons, these only have white chocolate drizzled over the top instead of being dipped in the chocolate. We felt like this variation was sweeter than our citrus variations.

The drizzle of chocolate was just the right amount of creamy sweetness to blend perfectly with the pineapple coconut flavors.

It seemed like the white chocolate pushed the sweetness over the edge of being too much when the macaroons where dipped in it.

But if you love white chocolate, feel free to dip the macaroons!

They’re irresistible either way!

How to Make Tropical Pineapple Coconut Macaroons

Start off by preheating your oven to 325 degrees Fahrenheit. Next, line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the egg whites, sugar, pineapple juice, vanilla extract, and salt. You will want to whisk the mixture until the sugar is fully incorporated into the egg whites.

Set that aside, and grab a large bowl.

In the large bowl, toss together the shredded coconut and all-purpose flour until the coconut is coated in the flour. Stir in the chopped dried pineapple.

Pour the egg white mixture into the coconut mixture. Stir until well-combined.

Form mixture into balls using about 1 heaping tablespoon of the mixture. I used a 1 1/2 Tablespoon-sized cookie scoop. This kept my hands from getting messy and made the coconut balls all about the same size.

Place the coconut balls on your prepared baking sheet leaving a couple inches between each ball.

Bake for 12-15 minutes or until edges just start to turn golden brown. The centers may appear “wet” or “uncooked” but will set up as the macaroons cool.

Remove the baking sheet to a wire rack to cool.

Optional: While the macaroons are cooling, melt the white chocolate according to package instructions.

I used about 2 ounces for drizzling the tops of the macaroons. If you want to dip the bottoms of the macaroons, you will need at least twice as much white chocolate.

If dipping the macaroons in white chocolate, place the macaroons on wax paper to allow the chocolate to harden before serving.

Store any remaining coconut macaroons in an airtight container.

Tips for Making Pineapple Coconut Macaroons

• If you don’t have pineapple juice, coconut milk or lemon juice will work. However, the pineapple flavor will not be as strong.
• A cookie scoop works well to portion out the macaroons and will keep your hands clean.
• Feel free to dip the bottoms of the macaroons in white chocolate instead of just drizzling them. 

Love coconut? More Coconut Recipes to Try!

• Coconut Cream Scones
• Coconut Lime Protein Bites
• Lemon Coconut Yogurt Bread