Coconut macarons with pineapple and chocolate glaze

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 24 coconut cakes

The delicate French meringue cookie, the macaron, has firmly won the hearts of lovers of bright and delicate desserts. However, this delicacy has a British cousin, the macaroon, which is completely different. Although both desserts are descended from almond cookies, their taste, texture, and appearance are very different. Macarons are made from coconut flakes with the addition of egg whites and sugar. This pastry is crispy on the outside and moist on the inside, very sweet and pleasantly chewy. In America, it is one of the most popular gluten-free desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Macaroons

3 large egg whites
400 g sweet coconut flakes
1/3 cup sugar
1 tbsp cornstarch
1 teaspoon vanilla extract
Fine salt
170 g dark chocolate, coarsely chopped
1 tbsp (15 g) butter

Pineapple topping

2 cups fresh pineapple chunks (about 350 g)
1/4 cup sugar
2 tbsp freshly squeezed lemon juice (from 1 lemon)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Pineapple, coconut flakes, lemon juice, dark chocolate, eggs, starch

Cooking the dish according to the recipe:

Pineapple fillingPuree the pineapple in a food processor. Transfer it to a medium skillet with the sugar and 1/4 cup water. Place over medium-low heat and bring to a gentle simmer. Use a silicone spatula to stir the mixture. Cook for 18-20 minutes, until the mixture thickens to the consistency of a very thick jam. Remove from heat and stir in the lemon juice. Leave in the skillet until completely cool. The filling can be made ahead of time and refrigerated for up to 2 days.
Exit: 1/2 cup
Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.

MacaroonsIn a large bowl, whisk the egg whites until foamy. In another large bowl, mix the coconut flakes with the sugar, cornstarch, vanilla extract, and 1/4 teaspoon of salt by hand. Pour the mixture into the egg whites and combine by hand; the mixture should stick together well when squeezed.
Divide the mixture into 24 portions (each about 1 heaping tablespoon) and roll each into a smooth ball (to make rolling easier, wet your hands with water). Hold the ball in your palm and make a small indentation in the center with your thumb. If the edges of the cake crack slightly during this process, press them back into place.
Place on the prepared baking sheet, spacing them about 2.5 cm apart. Bake for 20-24 minutes until golden brown, rotating the baking sheet as needed for even baking. Leave on the baking sheets until completely cool.
Place a baking rack on a baking sheet. In a small bowl, combine the chocolate and butter and microwave for 30 seconds; stir. Repeat until the chocolate is melted and smooth. Dip each macaron into the chocolate, submerging it about halfway. To make it easier to remove the macarons from the chocolate, use a fork.
Place on a wire rack and let sit at room temperature for about 20 minutes, until the chocolate has set and become firm.
Fill each pastry with about 1 teaspoon of pineapple filling. Store in the refrigerator in an airtight container for up to 3 days..