Coconut Macaroon Tiramisu
A creamy, dreamy dessert that combines the best of Italian tradition with the sweetness of tropical coconuts.
Ingredients
- Ladyfingers: 12-16, espresso-soaked
- Coconut Cream: 1 (14 oz) can
- Sweetened Condensed Milk: 1 cup
- Large Egg Whites: 2
- Granulated Sugar: 1 cup
- Shredded Coconut: 1 cup
- Unsalted Butter, softened: 8 tablespoons
- Vanilla Extract: 1 teaspoon
- Espresso Powder: 1 tablespoon
Instructions
Step 1: Prepare the Espresso-Soaked Ladyfingers
Dip each ladyfinger into a bowl of strong espresso for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
Step 2: Make the Coconut Cream Mixture
Combine the coconut cream, sweetened condensed milk, egg whites, sugar, shredded coconut, and vanilla extract in a large mixing bowl. Mix until smooth and creamy.
Step 3: Layer the Ladyfingers and Coconut Cream Mixture
In a large serving dish, create a layer of espresso-soaked ladyfingers. You can trim them to fit the bottom of your dish. Pour half of the coconut cream mixture over the ladyfingers. Repeat the layers one more time, starting with the ladyfingers and finishing with the remaining coconut cream mixture.
Step 4: Chill and Serve
Refrigerate for at least 3 hours or overnight. Slice into thick squares and serve chilled.