Piña Colada Macaroons

Steps

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1. 1
   Preheat your oven to 325°F (about 163°C).
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2. 2
   Finely chop the sweetened dried pineapple into small pieces so it distributes evenly throughout the mixture.
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3. 3
   In a medium bowl, combine the sweetened condensed milk, egg, vanilla extract, rum, and salt. Whisk together until smooth.
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4. 4
   Add the sweetened shredded coconut and finely chopped pineapple to the wet mixture. Stir with a spoon or spatula until everything is evenly combined.
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5. 5
   Using an ice cream scoop, portion out mounds of about 2½ tablespoons each onto parchment-lined baking sheets, spacing them about 1 inch apart. Gently press each mound together with your fingers to hold its shape during baking.
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6. 6
   Bake the macaroons at 325°F for 25 minutes. If baking two sheets simultaneously, swap their positions halfway through to ensure even browning.
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7. 7
   While macaroons bake, chop white chocolate and place in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until mostly melted. You can reduce power to 50-60% if preferred. Avoid overheating to prevent burning.
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8. 8
   Once macaroons are baked, transfer the melted white chocolate to a piping bag (or drizzle directly). Drizzle chocolate over each macaroon, then grate lime zest over the top for flavor and garnish. Optionally top with thinly sliced dried pineapple.
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9. 9
   Store the finished macaroons in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 2 weeks.
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