Macaroon Shortcake With Roasted Pineapple

• Filling:
• 1 medium pineapple, peeled and cored
• Cooking spray
• 2 tablespoons pineapple juice
• 1 tablespoon honey
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Shortcakes:
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 3/4 cup flaked sweetened coconut
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large egg whites
• 1/4 teaspoon vanilla extract
• 1/2 cup 1% low-fat milk
• Remaining ingredients:
• 1 1/4 cups frozen reduced-calorie whipped topping, thawed
• 2 teaspoons powdered sugar

1. Preheat oven to 450u0b0.
2. To prepare filling, cut pineapple lengthwise into quarters. Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray. Combine juice, honey, ginger, and cloves; drizzle over pineapple. Bake at 450u0b0 for 20 minutes or until the pineapple is lightly browned. Remove from oven; set aside.
3. Reduce oven temperature to 325u0b0.
4. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, coconut, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 325u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.
6. Shortcake Tips:
7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350u0b0 for 10 minutes.
10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

filling, pineapple, cooking spray, pineapple juice, honey, ground ginger, ground cloves, flour, coconut, baking powder, salt, sugar, butter, egg whites, vanilla, milk, remaining ingredients, frozen reducedcalorie whipped topping, powdered sugar

Taken from www.myrecipes.com/recipe/macaroon-shortcake-with-roasted-pineapple (may not work)