Pineapple Coconut Macaroons

For the pineapple coconut macaroons, beat egg whites and sugar until stiff. Fold in coconut flakes, fill the mixture into 18 paper tartlet molds (4 cm diameter) and place on a baking sheet. Bake in the preheated oven at 160 °C for about 20 minutes and let cool.

For the cream, soak gelatine in cold water. Chop the chocolate and melt in a hot water bath. Allow to cool slightly and gradually stir into the mascarpone. Dissolve the gelatine and fold into the cream in a thin stream. Fold in the coconut syrup and rum and chill the cream for about 30 minutes.

Cut candied pineapple into small cubes and place on top of the macaroons in the ramekins. As soon as the cream begins to gel slightly, pour into a piping bag and pipe onto the pineapple cubes. Garnish the pineapple coconut macaroons with pineapple chips.

Preparation Tip:

Keep cool but not in the refrigerator.

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