• 1 1/2 C. unsweetened shredded coconut, toasted
• 1/3 C. sugar
• 1 1/2 Tbs unsalted butter, melted and cooled
• 1 egg, slightly beaten
• Chantilly Cream (recipe follows)
• 2 1/2 C. chopped fresh pineapple (about 1 medium pineapple)
• or - 1 20-oz. can pineapple tidbits, drained
• Chantilly Cream:
• 1 C. whipping cream
• 2 Tbs. sugar
• 1/2 tsp. vanilla

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or lightly grease. Set aside. To make the macaroons, in a medium bowl, stir together the coconut and sugar using a rubber spatula or a wooden spoon. Stir in the melted butter, then the egg. Mix until combined. Drop scant Tbs. of the coconut mixture into 18 mounds about 3 inches apart on prepared baking sheets. With wet fingers, pat into 2 1/2 rounds. Bake for 9 to 10 minutes or until golden brown. Transfer at once to wire racks. Cool completely. To serve, place a macaroon on a serving plate. Spoon some Chantilly Cream and chopped pineapple on the macaroon. Top with a second macaroon, more cream and pineapple, then top with a third macaroon. Serve immediately.

Chantilly Cream:

In a large bowl, beat the whipping cream, sugar, and vanilla with an electric mixer until soft peaks form (tips curl). The cream should hold its shape and still be satiny in appearance but not grainy. Makes 2 C.