Piña Colada Macaroons
Prep time
Cook time
Total time
Serves: 30
  • 14oz (1¾ cup) sweetened flake coconut
  • 1 (8oz) can crushed pineapple, well drained
  • 1 (14oz) can sweetened condensed milk
  • ½ cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp rum flavor
  • 1 (16oz) package Vanilla CANDIQUIK
  • Maraschino cherries - optional
  1. In large bowl, combine coconut, pineapple, and sweetened condensed milk; mix well.
  2. Add flour; mix well.
  3. Add vanilla and rum flavor; mix well.
  4. Refrigerate mixture for 30 minutes.
  5. Preheat oven to 350° and scoop macaroon mixture by the tablespoonful onto a parchment paper lined baking sheet. Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Bake for 15-20 minutes.
  6. Remove from oven and allow to cool on wire rack.
  7. Melt Vanilla CANDIQUIK according to package directions. Dip bottom of each macaroon in CANDIQUIK and place on parchment paper to set.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/pina-colada-macaroons/