Growing up, I remember my mom buying packages of macaroons and allowing my siblings and I to share in her indulgence from time to time. They were sweet, soft and chewy and always gone before we knew it. I considered our macaroon moments special and have craved them often over the years, but never acted on it because I didn’t want to replace that memory with anything else.
When I received a shipment of Chocoley’s Bada Bing Bada Boom Candy & Molding Formula, as mentioned in my previous post, I thought long and hard about how I should use it. There were several ideas swirling around in my mind but a text from my sister led me back to macaroons. That’s what I would make and I planned to dip them in chocolate!
Instead of making the good as usual macaroon, I decided to add some caramelized pineapple to the batch. I was hoping for a richer experience and this surely made a big difference.
To make Caramelized Pineapple, combine an 8 oz can of crushed pineapple, 9 tsp brown sugar and a dash of salt in a small skillet. Heat on medium and cook until the liquid is almost gone (approximately 5 minutes). Remove from heat and sit aside to cool while you make the macaroons.
To make macaroons, you only need a handful of ingredients. Literally.
The directions for making them is as simple as opening the bag of coconut and pouring it into a bowl with the sweetened condensed milk, vanilla extract and our caramelized pineapple. After whipping the egg whites and folding them into the coconut mixture, you’re pretty much done.
Just scoop the blend onto baking sheets and bake.
Bam! You’re done. Crispy on the outside, chewy inside.
Now this is the part where happiness meets pleasure. Macaroons like both Milk and White Chocolate so pick whichever you prefer or just go crazy and try both. Using Chocoley Bada Bing Bada Boom Candy & Molding Formula is easy. Just pour into a bowl, melt and dip. No tempering required.
Just remember, when melting chocolate, use a clean dry bowl that will fit neatly over a pot of simmering water. Be sure the bottom of the bowl doesn’t touch the water in the pot. Stir the chocolate occasionally until all of the chocolate discs are melted. Then dip to your heart’s content. Note: I improvise like an actress who can’t remember her lines which is why there is a fork in my macaroon. I just didn’t want to make a big mess. Yeah… that’s my excuse. And yes, a trip to the craft store to buy proper dipping tools is in my future.
Anyways, aren’t they lovely?
In order to stretch my smile a little further, I rolled a couple of these cuties in some crushed pistachios. There are so many possibilities with macaroons. These and my memories of enjoying the others with my mom will live happily ever after, together. Here’s the recipe so you can try them as well.
Caramelized Pineapple Coconut Macaroons
- one 14 oz bag Baker’s Angel Flake sweetened coconut
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Chocoley Bada Bing Bada Boom Candy & Molding Formula for dipping
Preheat oven to 325 degrees and line two 9 x 13 baking sheets with parchment paper.
In a medium bowl, combine the coconut, sweetened condensed milk, caramelized pineapple and vanilla extract. Set aside.
In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. Fold the egg whites into the coconut mixture using a large rubber spatula.
Using two spoons or a cookie dough scoop, mound rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 1 inch between each. Bake 20 to 25 minutes or until the tops are lightly golden and the bottoms are lightly browned. Remove from oven and allow to cool for 5 minutes. Transfer macaroons to cooling rack to finish cooling before dipping.
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Disclosure: Chocoley provided me with complimentary bags of Bada Bing Bada Boom Candy & Molding Formula. I received no monetary compensation for this post. All opinions are based on my own personal experience. You can view my full Disclosure Policy here.