Coconut Macaroon Crumble
Servings: 6-8 people
Ingredients:
- 1 1/2 cups unsweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup chopped macadamia nuts
- 1 cup heavy cream
- 1 can (14 oz) full-fat coconut milk
- 2 large egg yolks
- Confectioners' sugar, for dusting
Instructions:
Preheat the oven to 375°F (190°C).
To make the coconut macaroon crumble topping:
- In a medium bowl, combine the unsweetened shredded coconut, granulated sugar, and salt.
- Add the softened butter and mix until the mixture forms a crumbly dough.
- Stir in the chopped macadamia nuts.
To make the coconut cream filling:
- In a large bowl, whisk together the heavy cream, coconut milk, egg yolks, and vanilla extract.
- Pour the mixture into 6-8 ramekins or small baking dishes.
Assemble the crumble:
- Divide the coconut macaroon crumble topping evenly among the ramekins, spreading it over the coconut cream filling.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is set.