Caribbean Kisses

Ingredients for 1 servings:

• 50 g pineapple, dried
• 120 g sugar
• 4 tbsp rum
• 3 egg whites
• 200 g desiccated coconut
• 1 lime(s), untreated
• 1 pinch of salt
• 1 pinch of curry
• 1 pack of wafers, Ø 40 mm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Coconut macaroons with pineapple and lime – good for protein utilization

Grate the zest of the lime and squeeze about 1 teaspoon of juice from one half. Cut the pineapple into very small, fine pieces and mix with the lime zest, rum, and lime juice. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar while continuing to beat. Now carefully fold in the desiccated coconut and a pinch of curry powder. This is best done with a wooden spoon. Once everything is well blended, fold in the pineapple-lime mixture. Preheat the oven to 140°C (top and bottom heat). Using a teaspoon, scoop a little of the coconut mixture onto the wafers, then bake for 20-25 minutes. Once the pastries have cooled, layer the Caribbean Kisses between layers of parchment paper in a metal tin. This recipe is ideal for using up egg whites, which are often left over from Christmas baking.