Tropical Coconut Macaroons

These tropical coconut macaroons are a delightful twist on the classic cookie. The addition of pineapple and optional dried mango brings a sunny flavor that pairs beautifully with the sweet coconut and creamy white chocolate. Follow these steps for perfectly chewy macaroons with crisp edges and a soft center.

1. Step 1: Proper oven temperature ensures even baking and the perfect texture.

   Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Step 2: The condensed milk acts as both a sweetener and binder for the macaroons.

   In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and salt. Mix until well combined.

3. Step 3: Removing excess moisture from the pineapple prevents soggy macaroons.

   Place the drained pineapple between paper towels and press firmly to remove as much moisture as possible. Fold the pineapple and diced dried mango (if using) into the coconut mixture.

4. Step 4: Stiff peaks mean the egg whites stand up straight when the beaters are lifted.

   In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2-3 minutes.

5. Step 5: The egg whites create a lighter texture and help the macaroons hold their shape.

   Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites completely.

6. Step 6: A cookie scoop ensures uniform size for even baking.

   Using a cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.

7. Step 7: Macaroons should be golden but not dark brown, which would make them too dry.

   Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and slightly firm to the touch.

8. Step 8: Cooling on the sheets allows the macaroons to firm up before handling.

   Allow the macaroons to cool completely on the baking sheets.

9. Step 9: Short intervals prevent the white chocolate from overheating and seizing.

   Once cooled, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.

10. Step 10: The white chocolate adds a creamy sweetness that complements the tropical flavors.

    Drizzle the melted white chocolate over the macaroons using a spoon or transfer to a small zip-top bag with a corner snipped off for more precise drizzling.

11. Step 11: Properly set chocolate ensures clean handling and a professional finish.

    Allow the white chocolate to set completely before serving, about 30 minutes at room temperature or 15 minutes in the refrigerator.

Store your Tropical Coconut Macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. You can also freeze them for up to 3 months - just thaw at room temperature before serving. For a variation, try substituting the pineapple with other tropical fruits like chopped dried papaya or passion fruit puree.