David Lebovitz published this recipe on his most excellent blog and I just had to try them! I made two batches, one with sweetened coconut (because it was all I had in the house) and they were fine, I thought they’d be too sweet, but actually they were great and then I made them with unsweetened (like the recipe calls for), which I think is better…but both work. I topped mine off with some melted chocolate just to guild the lily – YUM! Easy to make and perfect for Passover
Also he makes a super easy version using canned pineapple both times I used fresh, I find it no problem to peel and chop a small pineapple, but it’s up to you, they both will taste great.
Here is David Lebovitz’s recipe with my editorial comments and a few suggestions.
Coconut Pineapple Macaroons
One 20 ounce (about 600 g) can crushed unsweetened pineapple or 1 small fresh pineapple, peeled, cored and chopped fine – you want about 1 1/4 cups after it’s be cooked down. Also I like these cookies with small chunks of fruit, David’s recipe calls for more of a paste – your choice – try both! If you buy a can of pineapple rings you can then chop according to your liking.
1 cup (200 g) sugar
pinch of salt
3 1/2 cups (245 g) dried unsweetened shredded coconut
3 large egg whites
1/2 teaspoon vanilla extract
1. Put the pineapple in a wide skillet of a heavy bottomed stainless steel pot with the sugar and a pinch of salt.
2. Cook the pineapple until the liquid is evaporated, then continue to cook, stirring constantly, until the pineapple gets thick and sticky, and just begins to brown. Remove from heat and scrape the caramelized pineapple into a large bowl. Then mix in the coconut into the pineapple, then the egg whites and vanilla.
(The mixture may be rather difficult to mix with a spatula. You can mix it with a stand mixer fitted with the paddle attachment or use your clean hands.)
3. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
4. Use your hands to gather a bit of the batter (a tablespoon worked well for me – UFG), about the size of an unshelled walnut, and form it into a round or a pyramid-like shape, onto the prepared baking sheet. Continue forming all the cookies then bake them for about 30 minutes, rotating the baking sheet midway during baking. The cookies are done when they are nicely browned up the sides.