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Recipe Photo for If you like pina coladas, you’ll love these pina colada macarons made with a coconut cookie shell and filled with a delicious pineapple, coconut, rum frosting.

Pina Colada Macarons

Catherine Olson
If you like pina coladas, you’ll love these pina colada macarons made with a coconut cookie shell and filled with a delicious pineapple, coconut, rum frosting.
Prep Time 1 day
Cook Time 20 minutes
Course Dessert
Cuisine Caribbean
Servings 40 cookies

Equipment

  • Sifter
  • Scale

Ingredients
  

Coconut Macaron

  • 200 grams powdered sugar
  • 110 grams almond flour
  • 100 grams egg whites
  • 50 grams white granulated sugar
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • 1 ½ tablespoons coconut flour
  • Wilton’s Yellow Food Gel to preferred color
  • Shredded coconut flakes

Piña Colada Frosting

  • 16 oz powdered sugar +/-
  • 2 tablespoons butter
  • 2 tablespoons coconut cream
  • ¼ cup pineapple juice
  • 2 teaspoons cornstarch
  • 2 teaspoons rum extract

Instructions
 

Piña Colada Macaron

  • Separate your egg whites and leave in fridge overnight
  • Bring egg whites to room temperature before whipping
  • When preparing macarons sift powdered sugar, coconut flour, and almond flour together until fine and airy
  • Discard any big chunks
  • Whip egg whites until ribbons start to form in the bowl
  • Slowly add granulated sugar, cream of tartar and salt while mixing
  • Beat until soft peaks and then add food coloring
  • Continue to whip until stiff peaks
  • The tip of the egg white should not bend over at all at this stage
  • Pour half of your sugar and almond flour mixture into the egg whites and gently fold
  • When you can no longer see the sugar and almond flour mixture, add the rest of the flour
  • Continue to gently fold into the egg whites until you can no longer see the flour
  • Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
  • Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
  • Transfer to a piping bag with a round #1A tip
  • Pipe uniform circles onto parchment paper until batter is gone
  • Sprinkle coconut flakes on top of each macaron cookie
  • Tap sheet against your counter top to release any bubbles
  • Preheat oven to Fahrenheit 325°
  • Let macaron rounds sit out for 30-60 minutes before baking
  • Bake at Fahrenheit 325° for 18-20 minutes
  • Allow to cool completely before removing from pan

Piña Colada Frosting

  • Add cornstarch to pineapple juice and cook over medium heat until thickened
  • Add to remaining ingredients, and beat with a hand mixer until smooth and creamy

Finalè

  • Match similar sized cookies and place frosting on the flat side of one cookie
  • Sandwich frosting between cookies
  • Store in the fridge overnight for the best results
Keyword Pina Colada Macarons