Tropical Banana Coconut Macaroon Trifle
Indulge in layers of sweetness with this delightful Tropical Banana Coconut Macaroon Trifle. This dessert combines chewy homemade coconut macaroons with fresh banana slices and light, airy whipped topping, creating a heavenly treat that’s perfect for spring celebrations or any festive occasion. Inspired by a cherished recipe from March/April 2002 'Taste of Home Quick Cooking,' this version offers the same nostalgic flavors with an upgraded presentation suitable for your trifle dish. Whether served at Easter, a summer gathering, or just because, this trifle will surely wow your guests and satisfy your sweet tooth.
N/A
Servings
240
Calories
12
Ingredients
Ingredients
Butter or Margarine
2 tablespoons (Softened)
Sugar
1 cup
Egg
1
Flaked Coconut
1 cup
Old Fashioned Oats
1/2 cup
All-Purpose Flour
2 tablespoons
Baking Powder
1 teaspoon
Milk
1/4 cup
Vanilla Extract
1 teaspoon
Small Firm Bananas
3-4 (Sliced)
Pineapple Juice
1 tablespoon
Frozen Whipped Topping
1 (12 ounce) carton (Thawed)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a mixing bowl, cream together the softened butter (or margarine) and sugar until smooth and well blended.
3
Beat in the egg until fully incorporated.
4
In another bowl, mix together the shredded coconut, old-fashioned oats, all-purpose flour, and baking powder.
5
In a separate bowl, combine the milk and vanilla extract.
6
Gradually add the coconut mixture and the milk mixture to the butter-sugar mixture in alternating batches, stirring until just combined. The mixture may appear slightly curdled, which is normal.
7
Spread the macaroon mixture evenly in a greased 13x9 inch baking dish.
8
Bake for 25 to 30 minutes or until the edges are golden brown. Allow it to cool completely before crumbling it into pieces.
9
Set aside 1/4 cup of the crumbled macaroon for topping.
10
Just before serving, toss the banana slices in pineapple juice to prevent browning.
11
In a 2 1/2 quart trifle dish or glass bowl, layer 1/3 of the crumbled macaroon, followed by a layer of thawed whipped topping and a layer of the pineapple-coated banana slices.
12
Repeat the layering process two more times, ending with a final layer of whipped topping.
13
Sprinkle the reserved macaroon crumbs on top for a beautiful finish.
14
Chill in the refrigerator for at least 30 minutes, or serve immediately.
Nutrition Information
11g
Fat
30g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Banana Coconut Macaroon Trifle?
It is a layered dessert combining chewy homemade coconut macaroons, fresh banana slices, and light whipped topping.
What temperature should the oven be set to for the macaroon base?
The oven should be preheated to 325°F (160°C).
How long does the macaroon base need to bake?
Bake the macaroon mixture for 25 to 30 minutes or until the edges are golden brown.
Can I use margarine instead of butter?
Yes, the recipe allows for either softened butter or margarine.
What kind of coconut is used in this recipe?
The recipe calls for one cup of flaked coconut.
What type of oats are required for the macaroons?
The recipe requires half a cup of old-fashioned oats.
How do I keep the bananas from turning brown?
Toss the banana slices in one tablespoon of pineapple juice before layering.
What size trifle dish is recommended?
A 2.5-quart trifle dish or glass bowl is recommended.
How many layers are in the Tropical Banana Coconut Macaroon Trifle?
The recipe involves three sets of layers consisting of crumbled macaroon, whipped topping, and banana slices.
Should the macaroon base be cooled before crumbling?
Yes, you should allow the macaroon base to cool completely before crumbling it into pieces.
How many calories are in a serving of this trifle?
Each serving contains approximately 240 calories.
What is the fat content of this dessert?
There are 11 grams of fat per serving.
How much protein does this trifle provide?
This recipe provides 2 grams of protein per serving.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What should I do if the macaroon batter looks curdled?
It is normal for the mixture to appear slightly curdled after adding the coconut and milk mixtures; continue as instructed.
How many bananas are needed for this recipe?
The recipe requires three to four small firm bananas.
What size baking dish is used for the macaroon base?
Use a greased 13x9 inch baking dish.
How much whipped topping is required?
One 12-ounce carton of thawed frozen whipped topping is needed.
How long should the trifle chill before serving?
It should chill in the refrigerator for at least 30 minutes, although it can also be served immediately.
What is the source of inspiration for this recipe?
This recipe was inspired by a March/April 2002 'Taste of Home Quick Cooking' entry.
How much pineapple juice is used for the bananas?
One tablespoon of pineapple juice is used.
Should the whipped topping be frozen when used?
No, the frozen whipped topping must be thawed before layering.
What is used as the final garnish on top of the trifle?
Reserved macaroon crumbs are sprinkled on top for the finish.
How much macaroon crumble should be set aside for the topping?
Set aside 1/4 cup of the crumbled macaroon for the final topping.
What are the total number of ingredients in this recipe?
There are 12 ingredients in total.
What category of food does this recipe fall under?
This recipe is categorized as a dessert, specifically a trifle.
Is this recipe suitable for Easter?
Yes, it is noted as a perfect treat for Easter or spring celebrations.
What is the texture of the macaroons in this trifle?
The homemade macaroons are described as having a chewy texture.
How much vanilla extract is used?
One teaspoon of vanilla extract is used in the macaroon mixture.
Does the recipe use baking powder or baking soda?
The recipe uses one teaspoon of baking powder.