Coconut Macaroon Cake with Mango and Pineapple Filling

Coconut Macaroon Cake with Mango and Pineapple Filling

Servings: 8-10 people

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened
• Filling:
  • 1 ripe mango, diced
  • 1 ripe pineapple, diced
  • 2 tablespoons honey
  • 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut and sugar.
3. In a large bowl, whip the eggs until they become frothy. Add the vanilla extract and mix well.
4. Add the softened butter to the egg mixture and mix until fully incorporated.
5. Gradually add the coconut-sugar mixture to the egg mixture, mixing until a dough forms.
6. Shape the dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each ball.
7. Bake for 18-20 minutes or until lightly golden brown.
8. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Mango and Pineapple Filling:

1. In a small saucepan, combine the diced mango and pineapple, honey, and lime juice.
2. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 10-12 minutes.
3. Allow the filling to cool to room temperature.

Assembly:

1. Once the macaroons are completely cooled, use a sharp knife or cookie scoop to hollow out the centers of each macaroon.
2. Fill the hollowed-out centers with the mango and pineapple mixture.
3. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.

Enjoy your Coconut Macaroon Cake with Mango and Pineapple Filling!