The title of the recipe

Coconut Macaroon Mille-Feuille

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup caramelized bananas (see note)
• 1 cup chocolate ganache (see note)

Instructions

Make the Coconut Macaroons

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners' sugar, and salt.
3. Add softened butter and mix until well combined.
4. Stir in granulated sugar, eggs, and vanilla extract.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden brown.

Make the Caramelized Bananas

1. Heat a medium skillet over medium heat.
2. Add sliced bananas and cook for 5-7 minutes per side, or until caramelized.

Assemble the Mille-Feuille

1. In a large bowl, whip heavy cream until stiff peaks form.
2. Spread a layer of whipped cream on a serving plate.
3. Arrange coconut macaroons in a single layer on top of whipped cream.
4. Drizzle caramelized banana slices and chocolate ganache over coconut macaroons.
5. Repeat layers two more times, ending with a layer of whipped cream on top.

Serve

1. Chill in the refrigerator for at least 30 minutes before serving.

Note: To caramelize bananas, heat a skillet over medium heat and cook sliced bananas for 5-7 minutes per side, or until golden brown. For chocolate ganache, melt 1 cup of chocolate chips with 1 tablespoon of heavy cream in a double boiler.