Tropical Fruit Cobbler with Coconut Macaroon Topping

Name: Tropical Fruit Cobbler with Coconut Macaroon Topping
Yield: 10
Ingredients: 7 large ripe mangoes, peeled and thinly sliced (about 1 pound each; 16 cups); 3 cups fresh pineapple chunks, cut into 1/2-inch cubes ( 3/4 pound); 1 1/4 cups sugar; 1 14 ounce bag shredded sweetened coconut, (about 5 cups); 2 tablespoons canola oil; 1/4 cup thick coconut cream, from the top of a can of full-fat coconut milk (see Note); 9 large egg whites; 1/2 cup roasted almonds, finely ground

Tropical Fruit Cobbler with Coconut Macaroon Topping was pinched from <a href="http://www.recipe.com/tropical-fruit-cobbler-with-coconut-macaroon-topping/" target="_blank">www.recipe.com.</a>

"Because they don't contain leavening (or dairy, which is prohibited at meat-based meals), coconut macaroon cookies are commonly served at seders. Adam Perry Lang wanted to play on the idea of a macaroon in this clever dessert, so he turned the cookie into a fluffy meringue with toasted coconut and ground almonds, which he then uses to top a juicy mixture of pineapple and mango...."

INGREDIENTS

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7 large ripe mangoes, peeled and thinly sliced (about 1 pound each; 16 cups)

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3 cups fresh pineapple chunks, cut into 1/2-inch cubes ( 3/4 pound)

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1 1/4 cups sugar

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1 14 ounce bag shredded sweetened coconut, (about 5 cups)

•

2 tablespoons canola oil

•

1/4 cup thick coconut cream, from the top of a can of full-fat coconut milk (see Note)

•

9 large egg whites

•

1/2 cup roasted almonds, finely ground

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