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Hummingbird Macaroons

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes total
  • Servings: 30 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 roll Pillsbury™ refrigerated sugar cookie dough 
  • 1/4 cup mashed very ripe banana (1 small) 
  • 2 cups flaked coconut 
  • 1/2 cup finely chopped dried pineapple 
  • 1/2 cup chopped pecans 
  • 1/2 teaspoon Watkins™ Ground Saigon Cinnamon 
  • 1/2 teaspoon Watkins™ Original Double Strength Vanilla  Extract 


Step 1

HEAT oven to 350°F.

Step 2

LET cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.

Step 3

BREAK up cookie dough in large bowl.

Step 4

ADD remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended.

Step 5

DROP dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

Step 6

BAKE 11 to 16 minutes or until edges are golden brown.

Step 7

COOL 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills ©2014

Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Melanie Eichman
City: San Antonio
State: TX

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