White Chocolate-Dipped Tropical Macaroons
Coconut macaroons filled with bits of dried pineapple and chopped macadamia nuts.
Ingredients
- 14 ounces sweetened shredded coconut (1 large bag, 400 grams)
- 14 oz can sweetened condensed milk (400 grams)
- 1 teaspoon vanilla extract
- 3 large egg whites
- ¼ teaspoon salt
- ½ cup macadamia nuts (65 grams)
- ½ cup dried pineapple , roughly chopped (71 grams)
- 6 ounces quality 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.
Calories: 208kcal, Carbohydrates: 24g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 7mg, Sodium: 101mg, Potassium: 154mg, Fiber: 1g, Sugar: 23g, Vitamin A: 46IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
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