These colorful dragonfruit macaroons are crisp around the edges, soft and chewy in the center, and packed with tropical flavor. Fresh dragonfruit gives the macaroons their beautiful pink color while coconut provides the classic macaroon texture.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: About 40 minutes
Yield: 18 macaroons
Ingredients
1 cup finely chopped fresh dragonfruit
2 ½ cups unsweetened shredded coconut
½ cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons melted unsalted butter
Instructions
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper.
Place the chopped dragonfruit in a fine-mesh strainer and gently press it with the back of a spoon to remove some of the excess liquid. You want the fruit moist, but not dripping wet.
In a large mixing bowl, combine the shredded coconut, sugar, flour and salt.
Add the egg whites, vanilla extract and melted butter. Stir until the coconut mixture is evenly moistened.
Fold in the drained dragonfruit until it is evenly distributed throughout the mixture.
Let the mixture sit for 5 minutes. This allows the coconut to absorb some of the moisture.
Using a tablespoon or small cookie scoop, portion the mixture into approximately 18 mounds on the prepared baking sheet.
Gently press each mound together with your fingers so it holds its shape.
Bake for 18–22 minutes, or until the bottoms are golden brown and the tops are lightly browned.
Remove the baking sheet from the oven and allow the macaroons to cool on the pan for 10 minutes.
Transfer them to a wire rack and allow them to cool completely.
Optional Dragonfruit Glaze
For an extra colorful finish, combine:
½ cup powdered sugar
1 tablespoon dragonfruit purée
½ teaspoon lime juice
Mix until smooth. Drizzle over the cooled macaroons.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.