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Recipe Detail Page
Piña Colada
Early Summer 2009
Not a dessert as such, but here all the ingredients of a classic Piña Colada cocktail—coconut, pineapple, cherries and, of course, rum—feature in a fun way to end a meal. Be sure to remind your guests that the frosted cherries haven’t been pitted. The macaroon recipe makes about 25 cookies so you’ll have some left over, but they store well in an airtight container for up to 1 week.
Serves 6
Macaroons
1 1⁄2 cups (375 mL) unsweetened desiccated coconut
1⁄3 cup (75 mL) granulated sugar
2 tbsp (25 mL) cornstarch
Pinch salt
2 egg whites
1⁄2 tsp (2 mL) vanilla
25 whole blanched almonds
Frosted Cherries
18 cherries with stems, at room temperature
1 egg white
1 tsp (5 mL) water
1⁄3 cup (75 mL) granulated sugar
Glazed Pineapple
1 large pineapple, peeled, cored and cut crosswise into 12 slices
1⁄4 cup (50 mL) unsalted butter
1⁄4 cup (50 mL) dark rum
2 tbsp (25 mL) packed brown sugar
Serve With
6 oz (175 mL) aged dark rum or coconut-flavoured rum
1. For macaroons, preheat oven to 325°F(160°C).
2. Line a large baking sheet with parchment paper.
3. In a medium bowl, whisk together coconut, sugar, cornstarch and salt.In a large bowl and using an electric mixer, beat egg whites and vanilla just until frothy but not stiff. Fold in coconut mixture until well combined. Drop tablespoonfuls of the mixture about 1 inch (2.5 cm) apart onto prepared baking sheet. Lightly press an almond into top of each cookie.Bake for 18 to 20 minutes until edges of cookies are golden brown.Carefully remove cookies to a wire rack; let cool completely. Store in an airtight container.
4. For frosted cherries, wash cherries without removing their stems; dry thoroughly. Set a wire rack over a baking sheet or large plate.
5. In a small bowl, whisk together egg white and water just to combine. Put sugar in a separate small bowl.Holding it by its stem, dip 1 cherry in egg white to coat completely. Toss in sugar until lightly coated; transfer to rack. Repeat with remaining cherries.Let dry at room temperature for about2 hours. Do not refrigerate.
6. For glazed pineapple, preheat barbecue to medium-low or heat a ridged grill pan over medium heat.Arrange pineapple slices more or less in a single layer in a large shallow dish. In a small saucepan, heat butter, rum and brown sugar over low heat until melted. Pour evenly over pineapple slices, turning to coat well with butter mixture. Grill pineapple slices for 6 to 8 minutes, turning often and basting with butter mixture remaining in dish, until tender and well marked with grill marks. Cut each slice in half crosswise.
7. To serve, arrange 3 macaroons,3 cherries, 4 pieces of pineapple and a glass of rum or coconut-flavoured rum on each of six individual dessert platters or plates. Serve at once.
Serves 6
