Chef’s Recipe: Pineapple-Chestnut Macaroon Dessert

Ingredients:

• 1 cup chestnuts, roasted and peeled
• 3/4 cup unsweetened shredded coconut
• 1/2 cup canned crushed pineapple, drained
• 1/2 cup honey
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg white
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a food processor, pulse the roasted and peeled chestnuts and unsweetened shredded coconut until they form a coarse meal.
3. Add canned crushed pineapple, honey, salt, cinnamon, nutmeg, egg white, and vanilla extract. Pulse until well combined.
4. Line a baking sheet with parchment paper.
5. Use a cookie scoop to measure out tablespoon-sized portions of the mixture and place them onto the baking sheet, spacing them about 1 inch apart.
6. Bake for 15-18 minutes, until lightly golden brown on the outside but still soft on the inside.
7. Let cool completely on the baking sheet.
8. Serve and enjoy!

Verdict:

This Pineapple-Chestnut Macaroon Dessert is a delightful mix of flavors that will satisfy any sweet tooth. The roasted chestnuts and shredded coconut give it a nutty flavor, while the crushed pineapple adds a tropical twist. The honey and spices give it just the right amount of sweetness and warmth. It’s a perfect dessert for any occasion that is sure to impress your friends and family.

Serving Suggestions:

Serve this Pineapple-Chestnut Macaroon Dessert on a platter with some fresh fruit, such as sliced pineapple or strawberries, and a dollop of whipped cream or vanilla ice cream. It’s also perfect to serve with a cup of coffee or tea after dinner. Enjoy!