Carmelized Pineapple Macaroons

Chef Dave Martin

    • 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
 • 14 oz. sweetened shredded coconut
    • 14 oz. sweetened condensed milk
    • 1/4 cup finely chopped roasted pineapple pieces
    • 2 large free range egg whites, room temperature
    • 1/2 tsp. sea salt
1. Roasted pineapple pieces: Slice wedges from fresh pineapple and place on grill or roast in oven until you see color or grill markings, let cool and chop finely then add to coconut mixture.
2. Preheat the oven to 325 degrees F.
3. Combine the coconut, condensed milk, and Carmelized Pineapple Concentrate and roasted pineapple pieces in a large bowl. Whip the egg whites and sea salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
4. Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop or tablespoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.