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1
For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water.
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2
Heat over medium-low and bring to a low simmer.
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3
Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup).
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4
Remove from the heat and stir in the lemon juice.
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5
Let cool completely in the skillet.
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6
The pineapple filling can be made and refrigerated up to 2 days in advance.
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7
Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
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8
For the macaroons: Whisk the egg whites in a large bowl until frothy.
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9
Toss the coconut, sugar, vanilla and 1/4 teaspoon salt together with your hands in another large bowl.
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10
Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed.
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11
Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling).
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12
Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle.
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13
Reshape the edges of the macaroon back into a round if it cracks.
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14
Arrange about 1 inch apart on the prepared baking sheet.
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15
Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes.
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16
Let cool completely on the tray.
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17
Set up a cooling rack over a baking sheet.
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18
Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir.
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19
Repeat until all of the chocolate is melted and smooth.
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20
Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon.
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21
Use a fork to help lift it out of the chocolate.
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22
Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
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23
Fill each macaroon with about 1 teaspoon of the pineapple filling.
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24
Store and refrigerate in an airtight container for up to 3 days.
