Cocadas horneadas de coco fresco con piña asada, limón y caramelo de mezcal

Ingredients

For the macaroons

• Fresh coconut, sugar, milk and eggs

To accompany

• Roasted pineapple and mezcal caramel

Preparation

1. Macaroons: Cook coconut with milk and bake small mounds.
2. Piña: Roast the pineapple with piloncillo and lemon.
3. Caramel: Make creamy caramel with a touch of mezcal.

Assembly

Serve with the pineapple and caramel. Tropical and smoky notes.