Coconut macaroons filled with bits of dried pineapple and chopped macadamia nuts.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Chill Time 20 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 24cookies
Calories 208
Author Annalise
Ingredients
14ouncessweetened shredded coconut(1 large bag, 400 grams)
14 ozcansweetened condensed milk(400 grams)
1teaspoonvanilla extract
3large egg whites
¼teaspoonsalt
½cupmacadamia nuts(65 grams)
½cupdried pineapple, roughly chopped (71 grams)
6ouncesquality white chocolate, chopped (170 grams)
Instructions
Preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl combine the coconut, sweetened condensed milk and the vanilla. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites and salt to medium peaks.
Gently fold into the coconut mixture in 2 additions. Gently stir in the macadamia nuts and pineapple chunks.
Scoop out onto the prepared sheet pan. Bake for 25-30 minutes, until lightly golden brown. Let cool completely.
In a double boiler or a heatproof bowl set over a pan of simmering water, melt the white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Drizzle the dipped macaroons with the remaining melted white chocolate.
Chill in the fridge for 15-20 minutes, until set.
Notes
NOTES
For a nuttier flavor, toast the macadamia nuts before using.