Delectable Arts

appreciating the tastier things in life

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Pineapple Coconut Macarons

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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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


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


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.


  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.

Fill your macarons, and you’re done!



Korean style BBQ beef short ribs

Man, I ♥ Korean food..  I could probably eat it everyday and not get bored of it.

My mother came up with an amazing recipe for Korean style BBQ beef short ribs. And because I believe that good things are meant to be shared, I’m sharing this recipe here.


Korean style BBQ beef short ribs


  • 3 to 4 lbs. beef short ribs
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 tsp fresh ground pepper
  • 3/4 tbsp sesame oil
  • 1 tbsp white wine
  • 3 tbsp Korean BBQ sauce**
  • 2 tbsp light soy sauce**
  • 3/4 tbsp dark soy sauce** (a.k.a. “old soy sauce” as the Chinese call it)
  • (Optional ingredients: If you want more flavour and don’t mind having bad breath, you can also add 3 small cloves of garlic and 1 tsp of grated ginger.)

(** Note: You can find these ingredients at pretty much any Asian supermarket.)

Let’s get cookin’

  1. Mix all the ingredients together in a large bowl to marinate the short ribs for 30 minutes.
  2. In a large skillet, grill short ribs for about 1 to 1 1/2 minute on each side.