Pina colada macaroons

Name: Pina colada macaroons
Cook time: 1 h
Total time: 1 h 30 min
Yield: 35
Ingredients: 150 g unsweetened dried pineapple chunks; 200 g Coconut flake; 3 Protein (Gr. M); 240 g Sugar; 35 Wafers (à 5cm Ø); 9 Cherries; 20 g Icing sugar; 2 TEASPOONS Rum; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 35

150 g unsweetened dried pineapple chunks
200 g Coconut flake
3 Protein (Gr. M)
240 g Sugar
35 Wafers (à 5cm Ø)
9 Cherries
20 g Icing sugar
2 TEASPOONS Rum
baking paper

Directions

1
Chop pineapple finely, except for about 3 pieces for decoration. Heat grated coconut briefly in a pan without fat. (Graters should not get brown!). Put the egg white, sugar and grated coconut in a wide saucepan and heat up to approx. 50 °C while stirring. Stir in chopped pineapple, remove the pot from the heat. Spread the coconut mixture on about 35 wafers as small heaps and place them on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Let the baked macaroons cool down on the baking trays.
2
Cut the rest of the pineapple into about 35 pieces. Quarter the cherries. Stir icing sugar with rum until smooth and squirt one drop on each macaroon. Decorate with cherries and pineapple pieces.