Sweet, tart, chocolatey and chewy — all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!
Recipe courtesy of Food Network Kitchen
Chocolate Dipped Pineapple-Coconut Macaroons
Total:
1 hr 15 min
Active:
10 min
Yield:
2 dozen macaroons
Level:
Intermediate
Total:
1 hr 15 min
Active:
10 min
Yield:
2 dozen macaroons
Level:
Intermediate

Ingredients

Directions

For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.

For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.

Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.

Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.

More from:

12 Days of Cookies

IDEAS YOU'LL LOVE

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking