Chocolate Dipped Pineapple-Coconut Macaroons Recipe - Edamam
INGREDIENTS
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2 cups fresh pineapple chunks (about 12 ounces)
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1/4 cup sugar
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2 tablespoons fresh lemon juice (from 1 lemon)
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Macaroons:
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Nonstick cooking spray
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3 large egg whites
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One 14-ounce bag sweetened and shredded coconut
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1/3 cup sugar
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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Fine salt
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6 ounces bittersweet chocolate, roughly chopped
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1 tablespoon unsalted butter
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