Tropical Macaroons with Pineapple

This weekend was spectacular, in that I pretty much just cooked, laughed until my face hurt with great friends (and no alcohol. Whaaaat?), and watched a bunch of playoff football. Awesome.

Maybe I wasn’t tempted to cheat on the Paleo Challenge because I stayed away from bars and restaurants and anyone not eating like a cavewoman, but still – I’ll take it as a victory. It was also a success thanks to a paleo potluck with friends who 1) came up with some delicious and easy recipes I’ll be sharing on here soon and 2) make drinking water and playing games even more fun than a night on the town. Yes! Here’s a little no-cheat treat we made for dessert—Tropical Macaroons from Everyday Paleo. I might whip up another half-batch this week…

Tropical Macaroons, from Everyday Paleo

Makes 18–20 macaroons

Photo from

Photo from


  • 4 egg whites
  • 3 cups finely shredded coconut
  • 2 tablespoons coconut oil
  • 2 cups finely diced fresh pineapple (or chopped up Trader Joe’s frozen pineapple tidbits)
  • 3 tablespoons coconut milk


Preheat oven to 325. In a medium size skillet, melt the coconut oil over medium heat.  Add the finely diced pineapple to the hot oil and cook until all the liquid is evaporated from the pineapple and the fruit is golden brown and caramelized.  Remove from heat and set aside.

In a large mixing bowl with a hand held mixer or in a stand mixer, beat the egg whites until they hold stiff peaks. Gently fold in the shredded coconut.  Add the pineapple and coconut milk and mix well.  Grease a baking sheet with more coconut oil and form the macaroons into golf ball size cookies.  Press gently onto the cookie sheet and bake for 20 minutes or until the tops are golden in spots.

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