Fruit Cobbler with Coconut Macaroon Topping with a Tropical Twist

By LisaMK

This recipe is from Food and Wine Magazine and great for a flourless or dairy-free dessert.

Ingredients

• 7 ripe mangoes, large, peeled, thinly sliced (16 cups)
• 3 c pineapple chunks (3/4 lb), cut into 1/2 inch cubes
• 1 1/4 c sugar
• 1 14 oz bag shredded sweetened coconut (about 5 cups)
• 2 tbs canola oil
• 1/4 c thick coconut cream,from the top of a can of full-fat coconut milk (from a can unshaken)
• 9 egg whites
• 1/2 c roasted almonds, finely ground

Details

Servings 10
Preparation time 60mins
Cooking time 140mins

Preparation

Step 1

In a large bowl, toss mangoes and pineapple with 1/2 c of sugar and let stand for 30 mins. Preheat oven to 325 degrees. Spread coconut on baking sheet and toast for about 8 min, stirring occasionally, until golden and fragant. Let cool.
In each of 2 large skillets, heat 1 tbs of canola oil until shimmering. Divide mangoes and pineapple between skillets and cook over high heat, stirring and shaking the skillets, until fruit is slightly softened, about 5 mins. Add 2 tbs of thick coconut cream to each skillet and stir until melted. Transfer all of fruit to 4 qt shallow baking dish.
In a bowl of a standing mixer, beat egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 c of sugar until whites are firm and glossy, about 3 mins. Using a large rubber spatula, fold in toasted coconut and ground almonds. Spoon 1/4 c mounds of macaroon mixture over mangoes and pineapple, leaving little gaps on some. Bake the cobbler for about 45 mins, until fruit is bubbling and macaroon topping is browned and firm. Transfer cobbler to a rack and let cool completely before serving, about 3 hours.