Pineapple-Filled Macarons

These tropical-flavored French sandwich cookies are filled with icing made with crushed pineapple and pineapple juice.

Pineapple-Filled Macarons
Photo: Blaine Moats
Prep Time:
35 mins
Bake Time:
10 mins
Stand Time:
30 mins
Total Time:
35 mins
20 to 24 sandwich cookies


  • ½ cup coarsely chopped macadamia nuts (about 3 ounces)

  • ½ cup slivered almonds (about 3 ounces)

  • 2 cup powdered sugar

  • 3 egg whites

  • ½ teaspoon vanilla

  • Dash salt

  • ¼ cup shredded coconut, finely chopped

  • 1 Recipe Creamy Pineapple Filling

Creamy Pineapple Filling

  • ½ cup crushed pineapple

  • ¼ cup softened butter

  • ½ teaspoon vanilla

  • 3 cup powdered sugar

  • 1 tablespoon reserved pineapple juice


  1. Preheat oven to 325°F. Line two large cookie sheets with parchment paper; set aside. In a food processor combine macadamia nuts and almonds. Add 1 cup of the powdered sugar. Cover and process until nuts are very finely ground. Set aside.

  2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating on high speed just until stiff peaks form (tips stand straight). Sprinkle one-fourth of the nut mixture over the egg mixture; gently fold in with a large spatula. Continue sprinkling and folding in nut mixture, one-fourth at a time, until the two mixtures are combined.

  3. Spoon macaroon mixture into a large decorating bag fitted with a large round tip (about 1/2-inch). Pipe macaroon mixture in 1 1/2-inch flat circles on the prepared cookie sheets. Sprinkle half of the macaroons with coconut. Let stand 30 minutes.

  4. Bake in the preheated oven for 10 to 15 minutes or just until set. Cool completely on cookie sheets on a wire rack. Peel cookies off parchment paper.

  5. Spread about 1 tablespoon of the Creamy Pineapple Filling on flat sides (bottoms) of the cookies without coconut. Top each spread cookie with a coconut-topped cookie, flat side down.

Creamy Pineapple Filling

  1. Drain crushed pineapple in a sieve, reserving drained liquid. In a large bowl beat butter with an electric mixer on medium speed until smooth. Add drained pineapple and vanilla. Beat until combined. Gradually beat in powdered sugar and enough reserved pineapple juice (1 to 2 tablespoons) to make a filling of spreading consistency.

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Fill as directed in Step 5.

Nutrition Facts (per serving)

188 Calories
7g Fat
33g Carbs
1g Protein
Nutrition Facts
Calories 188
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 45mg 2%
Total Carbohydrate 33g 12%
Total Sugars 31g
Protein 1g
Vitamin C 0.6mg 3%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 52mg 1%
Folate, total 4mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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