Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut-Pineapple Macaroons
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- #92425
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 cups shredded sweetened coconut
5 large egg whites, at room temp
1 1/3 cup sugar
1/2 cup blanched or slivered almonds, finely ground
2/3 cup all-purpose flour
3/4 cup dried pineapple, chopped
directions
Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.
Rinse coconut in cool water and pat dry.
Place egg whites in large bowl of a standing mixer. On high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick, about 7 minutes. Fold in coconut, then almonds, flour and pineapple pieces.
Drop by rounded tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart. Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes.
Move cookies to racks and cool completely.
added by
Sugarbug
nutrition data
Nutritional data has not been calculated yet.
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