Whoever originally came up with the pineapple-coconut pairing is a freakin’ genius. I’m usually not a huge fan of coconut, but I love coconut when it’s paired with pineapple or banana.
This time, I decided to try making tiny one-bite macarons. With this recipe, you can make lots of tiny macarons so you’ll need three large baking sheets. I piped very small rounds of macaron batter that are about the size of a quarter. They’re so cute when they’re tiny! They’re also less messy to eat too.
- 1 cup icing sugar
- 3/4 cup ground almonds
- 4 tsp shredded coconut
- 2 large egg whites
- 3 1/2 tbsp granulated sugar
- 2 1/2 tsp crushed canned pineapple (drained)
- 2 tsp finely shredded coconut
- 2 tbsp unsalted butter
- 3/4 icing sugar
- Line baking sheets with parchment paper.
- In a food processor, process ground almonds, shredded coconut, and icing sugar for about a minute. Scrape along the inside of the food processor in between to ensure that there aren’t any large clumps and that the ingredients are mixed well.
- In a medium bowl, sift the almond mixture.
- In a small bowl (be sure to use a bowl that’s not too shallow), whisk the egg whites with a handmixer on medium-low speed for about a minute until light and fluffy.
- Increase the speed to medium-high and continue to whisk the egg whites until medium-stiff for about 2 minutes. (If you turn the bowl upside-down, the egg whites don’t slide out.)
- Gradually add granulated sugar to the egg whites while continuing to whisk on medium-high speed for another 2 minutes to achieve medium-stiff peaks.
- Gradually fold the egg mixture into the almond mixture, adding only about 1/3 of the egg mixture at a time.
- Transfer the batter into a piping bag. (Or if you’re frugal like me, you can use a medium sandwich bag instead and just cut a tiny corner of the bag to pipe.)
- Pipe batter onto baking sheets. (If you’re making bite-sized macarons, pipe very small rounds that are about the size of a quarter and at least 1/2 inch apart.
- Preheat oven to 325°F. Let the batter sit at room temperature for about 15 to 20 minutes.
- Turn the oven down to 300°F and put the baking sheets into the oven for 7 minutes.
- Rotate the baking sheets and bake for 8 minutes.
- Remove the baking sheets from the oven and allow the macaron shells to cool.
- In a small bowl, cream the icing sugar and butter. (I use a single whisk attachment on my handmixer and whisk on low speed.)
- Whisk in shredded coconut.
- Whisk in crushed pineapple.
Fill your macarons, and you’re done!