Coconut Macaroons with Caramelized Pineapple and Spiced Rum

Coconut Macaroons with Caramelized Pineapple and Spiced Rum

Servings: 12-15 macaroons

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced fresh pineapple (caramelized, see below)
• 1 tablespoon spiced rum (optional)
• Confectioners' sugar for dusting

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut and granulated sugar.
3. In a separate bowl, cream together butter and eggs. Stir in vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in caramelized pineapple and spiced rum (if using).
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 18-20 minutes or until lightly golden brown.
8. Allow macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Caramelized Pineapple:

• Cut fresh pineapple into small chunks and place in a saucepan with 2 tablespoons of unsalted butter.
• Cook over medium heat, stirring occasionally, until caramelized (about 10-12 minutes).

Note: This recipe combines two classic desserts - coconut macaroons and pineapple upside-down cake. The caramelized pineapple adds natural sweetness, while the spiced rum provides a hint of warmth.