Recipe and Images Emma Galloway
Macaroons are traditionally shaped into cookies before baking, but for these I thought it would be nice to cook the mixture in one piece and then break it up into random shards to serve. If preferred, shape into small cookies before baking.
Serves 4
1 litre of your favourite vanilla ice cream (I use Little Island dairy-free)
½ large pineapple
1 tbsp coconut oil
2–3 tbsp raw caster sugar
1 lime
Coconut Macaroon
1 cup shredded or desiccated coconut
¼ cup raw caster sugar
1 large free-range egg white
Preheat oven to 160°C. Line a tray with baking paper.
Zest the lime and reserve. Remove the hard core of your pineapple and finely dice (you need about 2 cups diced). Heat a large frying pan over high heat, add coconut oil and diced pineapple and cook, stirring occasionally until charred in places and tender (3–5 minutes). Add sugar, to taste. (If your pineapple isn’t super sweet and flavourful, you might need to add a touch more. Taste and adjust as needed.) Squeeze the juice of half the lime over the pineapple and stir to combine. You should have a lovely syrup around the fruit. Transfer to a bowl and set aside to cool.
To make the coconut macaroons, combine coconut, sugar, egg white and reserved lime zest in a small bowl. Transfer mixture to the lined tray and, using the back of a spoon, spread out to form a thin, flat rectangle of macaroon mixture. Bake for 10–12 minutes or until lightly golden. Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Break into random shards before serving.
To serve, place a couple of scoops of ice cream in the bottom of your glass, top with a spoonful of pineapple, more ice cream and another spoonful of pineapple and a little of its syrup. Serve with shards of coconut macaroon (or if you prefer, break the macaroon up into small pieces and layer throughout the sundae).