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Tropical Fruit Cobbler with Coconut Macaroon Topping
© Lucy Schaeffer

Tropical Fruit Cobbler with Coconut Macaroon Topping

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS Plus cooling
  • SERVINGS: 10
  • MAKE-AHEAD

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.

  1. 7 large ripe mangoes (about 1 pound each), peeled and thinly sliced (16 cups)
  2. 3 cups fresh pineapple chunks (3/4 pound), cut into 1/2-inch cubes
  3. 1 1/4 cups sugar
  4. One 14-ounce bag shredded sweetened coconut (about 5 cups)
  5. 2 tablespoons canola oil
  6. 1/4 cup thick coconut cream, from the top of a can of full-fat coconut milk (see Note)
  7. 9 large egg whites
  8. 1/2 cup roasted almonds, finely ground
  1. In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
  2. Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
  3. In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
  4. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
  5. Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
Make Ahead The tropical fruit cobbler can be made early in the day and kept at room temperature. Notes Don't shake the can of coconut milk before opening it; let the can settle so you can scoop the thick cream off the top. Reserve the milk for another use.

Suggested Pairing

One of the best wine options for fruit-based desserts is often a lightly sweet sparkling wine: Its effervescence helps keep the combination of sweet wine and sweet dessert from becoming too heavy. Bartenura makes a good kosher Asti, a fragrant, simple, lightly alcoholic sparkling wine produced from Moscato grapes; it comes from the Piedmont region in northwestern Italy.