Pina Colada Macarons

Ingredients - Serves 24

• Shredded coconut - 1/2 cup
• Powdered sugar - 2 cups
• Butter - 1/2 cup, softened
• Coconut extract - 1/2 teaspoon
• Yellow food coloring - 2 drops
• Pineapple extract - 1/2 teaspoon
• Granulated sugar - 1/4 cup
• Egg whites - 3 large
• Powdered sugar - 1 cup
• Almond flour - 1 1/2 cups

Let's Get Started

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar and process until fine.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, pineapple extract, and yellow food coloring, and continue beating until stiff peaks form.
4. Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
5. Transfer the batter to a piping bag and pipe onto the prepared baking sheets. Let the macarons sit at room temperature for 30 minutes.
6. Bake for 20 minutes, or until the macarons are set. Let cool completely.
7. In a large bowl, beat the butter, coconut extract, and powdered sugar until creamy. Fold in the shredded coconut.
8. Pipe the coconut filling onto half of the macarons and top with the remaining macarons.
9. Store the macarons in the refrigerator for at least 2 hours before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 3g
• Sodium: 50mg
• Sugar: 15g