tsp star anise
Tbsp lemon juice
tsp cream of tartar
cup unsweetened coconut
tsp lemon zest
Spiced Tropical Fruit Salad
cup golden pineapple, diced small
kiwi, diced small
papaya, diced small
starfruit, sliced and cut in fifths (to show off points)
juice and zest of one lime
Tbsp creamed coconut
tsp Chinese five-spice powder
Preheat oven to 300 F.
Crush star anise to start the flavour extraction process.
Place anise and lemon juice in a small pot and heat over medium low heat until juice is reduced by half, about 15 minutes. Strain out star anise and set aside.
Whip egg whites with cream of tartar until foamy. Slowly add in sugar and keep whipping until a stiff peak.
Fold in coconut, lemon zest and spiced juice.
Drop by tablespoonfuls onto a parchment-lined baking sheet and bake for 20 minutes.
Toss all ingredients together.
Serve tropical fruit salad in a bowl with the star anise macaroons on the side.