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Macaroon Pineapple Napoleons

Ingredients (8)

  • 1 1/2 cups unsweetened shredded coconut, toasted
  • 1/3 cup sugar
  • 3/4 ounce (1 1/2 tablespoons) unsalted butter, melted and cooled
  • 1 large egg
  • 1 medium pineapple (about 2 1/2-pounds), cut into 1/4-inch pieces (about 2 1/2 cups)

Chantilly Cream:

  • 1 cup heavy (whipping) cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla powder
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Nutritional Information
  • Calories409
  • Fat32.14g
  • Saturated fat23.38g
  • Trans fat0.12g
  • Carbs30.57g
  • Fiber4.43g
  • Sugar24.8g
  • Protein3.72g
  • Cholesterol92.96mg
  • Sodium36.03mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Macaroon Pineapple Napoleons

In this rich, elegant recipe from San Francisco pastry chef Emily Luchetti in A Passion for Desserts, coconut macarons are layered with creme chantilly and fresh pineapple. Emily Luchetti is executive pastry chef of Marlowe, The Cavalier, and Park Tavern in San Francisco. Photo: Eric Wolfinger

This was part of our roundup, 10 Mad Men 1960s-Inspired Recipes for the Final Season

Instructions

  1. 1Preheat the oven to 350°F. Grease 18 cupcake wells.
  2. 2Stir together the coconut and sugar in a medium bowl, using a rubber spatula or wooden spoon. Stir in the melted butter and then the egg, and mix until combined.
  3. 3Place 2 teaspoons of the coconut mixture into each of the cupcake wells. Using the back of a spoon dipped in water, press the coconut mixture into the well so it completely fills the bottom. Bake until golden brown, 12 minutes. Let the macaroons cool in the pans. Using a small sharp knife or small offset spatula, loosen them from the wells and remove them.

To make the Chantilly Cream:
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy.

To serve:
Place a macaroon on each of 6 dessert plates. Cover each macaroon with some diced pineapple and some Chantilly Cream. Repeat layering with another macaroon, pineapple, and cream. Top with the remaining macaroon. Serve immediately.

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