The amazing thing about being in Hawaii is the constant inspiration we both feel just breathing the air…probably why we dream of being there full time one day. Until then we enjoy the flavors of Hawaii as often as we can through our morning Kona coffee, a perfectly sweet piece of rare Ahi tuna, gorgeous salads filled with tomatoes, daikon, and sweet beets like we find on the Big Island, and of course pineapple. For this tasty dessert masserating pineapple in a sweet spirit helps not only add a big punch of flavor but it will also help caramelize the fruit when grilling. You can also use just a touch of vanilla extract if you don’t want the intense alcohol. The macaroons were sweet and super simple. Serve with a scoop of vanilla yogurt or spiced whipped cream.
Coconut Macaroons and Grilled Pineapple Coconut Rum
for the Macaroons:
12 ounces sweetened coconut flakes
6 large egg whites
1/2 teaspoon vanilla extract
2 tablespoons sugar
Zest of 1 lemon
Pre-heat the oven to 300 degrees. Using an electric mixer whip the egg whites and sugar together until just firm and glossy. Fold in the salt, zest and vanilla extract. Fold in the coconut. Line a sheet pan with parchment paper. Using a tablespoon scoop spoonfuls of the mixture onto the parchment. Place in the oven and bake until the coconut turns golden, rotating the tray halfway through cooking. Total cooking time should be around 20 minutes.
For the pineapple
1 large pineapple, peeled, with the core removed, cut into 1 inch strips
3 ounces coconut flavored rum, we used Malibu
Fresh mint leaves for garnish
Add the pineapple and rum to a shallow bowl. Let sit, stirring often for at least 1 hour or up to 3. Heat a grill pan or outdoor grill to medium. Grill the pineapple until just starting to char, and is nicely caramelized. Remove from heat and place on a large platter with vanilla yogurt or whipped cream. Sprinkle with a bit of ground cinnamon and fresh mint leaves.