Tropical Fruit Cobbler with Coconut Macaroon Topping
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. More Fruit Cobblers and Crisps
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Recipe Summary
Ingredients
Directions
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.