Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple

What I love most about the blogging community is that you are able to form really great friendships with people who share your passion that you may not have otherwise met. Although I may talk to a few bloggers more than others, I have a special fondness for every blogger I’ve met during my journey. Zainab is one of the bloggers who will always have a special place in my heart.

When I first started blogging, she was one of the first people to subscribe to my newsletter and even reached out to me to let me know that she loved the food I was putting out. She is infinitely supportive and really knows her stuff. She is one of those people who is instantly likable and you just want to be her friend. So when I found out about her pregnancy, I was beyond thrilled for her and so honored to be asked to be a part of her baby shower event. (P.S. don’t forget to check out all the other delicious goodies the other ladies baked up for Zainab at the bottom of this post!!)

Zainab and I both share a love of all things coconut, so I spent a lot of time trying to come up with something that I felt was worthy of the Blahnik Baker and I feel as though this is something you might find on her blog. I love the contrast between the cooling coconut whipped cream and the warming spice from the ginger. The pineapple adds a welcome burst of sweetness.

Zainab, I am so happy for you and your growing family. I know you will be an amazing mother!

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Macaroon Cups with Ginger Coconut Whipped Cream and Pineapple

Prep 15 mins

Cook 10 mins

Total 25 mins

Author Amanda Powell

Ingredients

Macaroon Tart

• 1 1/2 cups unsweetened shredded coconut
• 2 tablespoons sugar
• 2 tablespoons light brown sugar*
• pinch of salt
• 1/2 teaspoon vanilla extract
• 2 egg whites

Filling

• 1- 14 oz full fat coconut milk chilled completely**
• 3 tablespoons powdered sugar
• 2 1/2 teaspoons freshly pressed ginger juice
• 1/3 cup, plus 2 tablespoons chopped pineapple

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease mini tart shells and set aside.
2. Mix together the ingredients for the macaroon tarts. Scoop rounded tablespoons of the coconut mixture into the tart shells and press into the bottom and sides. Place the shells on a baking sheet and bake for about 10 - 11 minutes until they begin to look golden at the edges. Set aside to cool completely.
3. Open the coconut milk and scoop out the hardened white milk solids from the can and place into a mixer. Add the powdered sugar and ginger juice. Whip until light and fluffy. (For the best flavor, chill the whipped cream overnight and re-whip when ready to serve. Fold in the pineapple.
4. Fill the macaroon tarts with the coconut whipped cream and serve.

Notes

*Can replace the light brown sugar with more granulated sugar**You should chill the canned coconut milk for at least four hours, preferably overnight.

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