INGREDIENTS:
1 1/2 cups unsweetened shredded coconut, toasted
1/3 cup sugar
3/4 ounce (1 1/2 tablespoons) unsalted butter, melted and cooled
1 large egg
1 medium pineapple (about 2 1/2-pounds), cut into 1/4-inch pieces (about 2 1/2 cups)
Chantilly Cream:
1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla powder
DIRECTIONS:
1. Preheat the oven to 350°F. Grease 18 cupcake wells.
2. Stir together the coconut and sugar in a medium bowl, using a rubber spatula or wooden spoon. Stir in the melted butter and then the egg, and mix until combined.
3. Place 2 teaspoons of the coconut mixture into each of the cupcake wells. Using the back of a spoon dipped in water, press the coconut mixture into the well so it completely fills the bottom. Bake until golden brown, 12 minutes. Let the macaroons cool in the pans. Using a small sharp knife or small offset spatula, loosen them from the wells and remove them.
To make the Chantilly Cream:
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy.
To serve:
Place a macaroon on each of 6 dessert plates. Cover each macaroon with some diced pineapple and some Chantilly Cream. Repeat layering with another macaroon, pineapple, and cream. Top with the remaining macaroon. Serve immediately.
Source: Chow
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