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White Chocolate-Dipped Tropical Macaroons
- 10 Minutes
- 8 ingredients
- Macadamia Nuts
- Easy
- dozen cookies
Ingredients
- 14 ounces sweetened shredded coconut (1 large bag, 400 grams)
- 1 can sweetened condensed milk (14-oz, 400 grams)
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 cup Diamond of California Macadamia Nuts
- 1/2 cup dried pineapple, roughly chopped
- 6 ounces quality white chocolate, chopped
The Steps
- Preheat oven to 325 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a medium bowl combine the coconut, sweetened condensed milk and the vanilla. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites and salt to medium peaks. Gently fold into the coconut mixture in 2 additions. Gently stir in the macadamia nuts and pineapple chunks.
- Scoop out onto the prepared sheet pan. Bake for 25-30 minutes, until lightly golden brown. Let cool completely.
- In a double boiler or a heatproof bowl set over a pan of simmering water, melt the white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
- Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Drizzle the dipped macaroons with the remaining melted white chocolate. Chill in the fridge for 15-20 minutes, until set.
Notes:
For a nuttier flavor, toast the macadamia nuts before using.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
