Macaroon Pineapple Napoleons Recipe

• 1 1/2 cups unsweetened shredded coconut, toasted
• 1/3 cup sugar
• 3/4 ounce (1 1/2 tablespoons) unsalted butter, melted and cooled
• 1 large egg
• 1 medium pineapple (about 2 1/2-pounds), cut into 1/4-inch pieces (about 2 1/2 cups)
• 1 cup heavy (whipping) cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla powder

1. Preheat the oven to 350 degrees F. Grease 18 cupcake wells.
2. Stir together the coconut and sugar in a medium bowl, using a rubber spatula or wooden spoon.
3. Stir in the melted butter and then the egg, and mix until combined.
4. Place 2 teaspoons of the coconut mixture into each of the cupcake wells.
5. Using the back of a spoon dipped in water, press the coconut mixture into the well so it completely fills the bottom.
6. Bake until golden brown, 12 minutes.
7. Let the macaroons cool in the pans.
8. Using a small sharp knife or small offset spatula, loosen them from the wells and remove them.

coconut, sugar, unsalted butter, egg, pineapple, heavy, sugar, vanilla

Taken from www.chowhound.com/recipes/macaroon-pineapple-napoleons-31373 (may not work)