Chocolate Dipped pineapple Coconut Macaroons
Total Time: 1 hr 15 min
Prep: 10 min
Inactive: 20 min
Cook: 45 min
Yield:2 dozen macaroons
- 2 cups fresh pineapple chunks (about 12 ounces)
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Nonstick cooking spray
- 3 large egg whites
- One 14-ounce bag sweetened and shredded coconut
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Fine salt
- 6 ounces bittersweet chocolate, roughly chopped
- 1 tablespoon unsalted butter
For the pineapple filling:
- Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer.
- Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup).
- Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance
Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
For the macaroons:
- Whisk the egg whites in a large bowl until frothy.
- Toss the coconut, sugar, vanilla and 1/4 teaspoon salt together with your hands in another large bowl.
- Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed.
- Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling).
- Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet.
- Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
- Set up a cooling rack over a baking sheet.
- Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth.
- Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon.
- Use a fork to help lift it out of the chocolate.
- Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
- Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.