Pineapple Coconut Macaroons

Macaroons:

• ▢ 14 oz bag sweetened flaked coconut
• ▢ 14 oz can sweetened condensed milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large egg whites
• ▢ ¼ teaspoon salt

Topping:

• ▢ 1 cup crushed pineapple in juice
• ▢ ¾ cup granulated sugar
• ▢ ½ cup chopped white chocolate ,melted

• Preheat oven to 325°F. Line a sheet pan with parchment paper.
• In a large bowl combine the coconut, sweetened condensed milk and vanilla extract.
• With an electric mixer beat egg whites and salt together on high speed to medium peaks, about 2-3 minutes.
• Gently fold whipped egg whites into the coconut mixture until incorporated.
• Drop by the spoonful (about 2 tablespoons) onto the prepared sheet pan and use the back of a spoon to make a well into the center.
• Bake until cookies are golden brown on the bottoms, 20-25 minutes. Let cool completely.
• While cookies are baking, make the pineapple jam topping. Combine crushed pineapple and granulated sugar in a saucepan over medium heat. Bring to a boil and cook, stirring frequently, until mixture is thickened, 15-20 minutes. Let cool to room temperature.
• Spoon jam into the wells of the cookies. Drizzle with melted white chocolate. Let sit about 5 minutes until white chocolate is set.