Pineapple Coconut Macarons

2013/02/22 by T Leave a comment

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.

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Ingredients:

Macaron shells

• 1 cup icing sugar
• 3/4 cup ground almonds
• 4 tsp shredded coconut
• 2 large egg whites
• 3 1/2 tbsp granulated sugar

Filling

• 2 1/2 tsp crushed canned pineapple (drained)
• 2 tsp finely shredded coconut
• 2 tbsp unsalted butter
• 3/4 icing sugar

Directions:

Macaron shells

1. Line baking sheets with parchment paper.
2. 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.
3. In a medium bowl, sift the almond mixture.
4. 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.
5. 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.)
6. 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.
7. Gradually fold the egg mixture into the almond mixture, adding only about 1/3 of the egg mixture at a time.
8. 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.)
9. 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.
10. Preheat oven to 325°F. Let the batter sit at room temperature for about 15 to 20 minutes.
11. Turn the oven down to 300°F and put the baking sheets into the oven for 7 minutes.
12. Rotate the baking sheets and bake for 8 minutes.
13. Remove the baking sheets from the oven and allow the macaron shells to cool.

Filling

1. In a small bowl, cream the icing sugar and butter. (I use a single whisk attachment on my handmixer and whisk on low speed.)
2. Whisk in shredded coconut.
3. Whisk in crushed pineapple.

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Fill your macarons, and you’re done!