Ingredients
Pineapple Filling:
2 cups fresh pineapple chunks (about 12 ounces)
1/4 cup sugar
2 tablespoons fresh lemon juice (from 1 lemon)
Macaroons:
Nonstick cooking spray
3 large egg whites
One 14-ounce bag sweetened and shredded coconut
1/3 cup sugar
1 teaspoon vanilla extract
Fine salt
6 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
Directions
For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
Preparation
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