These delicous piña colada coconut macaroons are perfectly golden crisp on the outside, soft and sticky inside, and finished with a drizzle of lime drizzle, diced pineapple, cocktail cherries and a sprinkle of lime zest. Store them in a well-sealed tin in a cool place for around two weeks.
There are crystallized and natural dried pineapples. The natural dried pineapples are excellent for snacking, but for this macaroon recipe, we need crystallized variety.

 

Piña Colada Macaroons

adapted from ‘Meine Lieblingsplätzchen’ by Dr. Oetker

	Glaze & Garnish
100 g Crystallized pineapple, diced 50 ml Malibu coconut rum (or white rum) 3 Egg whites 120 g Erythritol (or sugar) 1 pinch Salt 200 g Desiccated coconut 1 Organic lime, zest	100 g Icing sugar 20 ml Lime juice 40 g Crystallized pineapple, sliced 10 Maraschino cherries, sliced Lime zest, to garnish

1. Finely dice the dried pineapples and soak in the white rum for an hour until the rum has been absorbed.
2. Line two large baking trays with baking paper and set aside. Preheat the oven to 140C/280F.
3. Beat the egg whites with salt until fluffy. Beat in erythritol or sugar gradually until stiff. Gently fold in the desiccated coconut, lime zest and soaked pineapple with a spatula.
4. Use a teaspoon to place small mounds on the prepared baking trays. It makes about 30-40 macaroons. Bake for 22 minutes for smaller ones and 28 minutes for the larger ones until the outside is dry and crispy and the inside still slightly soft and chewy, one tray at a time. When the macaroons can be removed from the baking paper, they are ready. Remove from oven and set aside to cool completely before glazing.
5. Mix the icing sugar with the lime juice. Finely dice the cherries and pineapple. Dip the tops of the cooled macaroons into the glaze and garnish with the diced fruit and lime zest.