Chocolate Pineapple Coconut Macaroons

Prep time does not include 15 minute refrigeration time.

Preheat oven to 375ºF. Prepare 2 nonstick sheet pans.

In a bowl, add pineapples, flour, coconut flakes, and chocolate morsels. Stir well to combine.

In another bowl, add condensed milk, coconut oil, and vanilla extract. Mix well together. Add to the pineapple mixture and combine. Refrigerate 15 minutes.

Using a scoop or spoon, drop macaroon rounds on the nonstick sheet pans, leaving space in between. Bake 15 minutes or until coconut is golden brown. Remove to a cooling rack.