Fiery Thumbprint Macaroons Two Ways (with pineapple curd or pineapple jam)

Posted by Jay Turner on

We have another award winning hot sauce! Burns and McCoy Exitium won 1st in the Caribbean Style category for the Screaming Mi Mi Awards as announced at last week’s NYC Hot Sauce Expo. This is a big deal. A BIG DAMN DEAL. Screaming Mi Mi Awards are the pinnacle of recognition in the hot sauce industry. Hundreds of companies compete to win, and those few awarded can be featured on TV and in national magazines, newspapers, and blogs. They can pick up contracts with wholesalers and national retail outlets. Did I say this is a big damn deal? Because it is.

And in case we haven’t convinced you yet, award winners are selected via blind taste tests by New York’s culinary finest. Celebrity chefs, food critics, hot sauce retailers, and top chefs review competitors in 16 different categories. Suffice it to say, the nation’s top hot sauce taste makers make this the hardest award to win. AND WE WON!

This makes the fourth award Exitium has won. The other awards are: 1st place Fruit Hot/Extra Hot 2017 Fiery Foods Challenge, 2nd place Caribbean Hot/Extra Hot Sauce 2017 Fiery Foods Challenge, and 3rd place Fruit Superhot Hot Sauce 10th annual Hot Pepper Awards.

To celebrate, we are dishing up Thumbprint Macaroons—two ways. This is a twofer. Try these with hot pineapple curd. OR fiery pineapple jam. But life is too short to choose ... TRY BOTH! And let us know which version you prefer. Both the curd and jam finish warm on the tongue. If you want more heat, add another 1/2 tsp.

Lastly, a thanks to you, our customers and fans. We definitely wouldn’t be doing this without you. Now let’s celebrate with cookies.


Servings: 30 cookies 

Prep time: 5 minutes

Cook time: 30 minutes (when making the curd and jam while the cookies bake)



Thumbprint Macaroons

½ c sugar

3 c shredded coconut

3 egg whites

1 tsp vanilla


Pineapple Curd

4 egg yolks, at room temperature

c pineapple juice

½ c sugar

4 tbsp salted butter, softened

1/2 tsp Burns and McCoy Exitium


Pineapple Jam

14 oz can of crushed pineapple with juice

1 1/3 c sugar

1/2 tsp Burns and McCoy Exitium



Thumbprint Macaroons

1. Preheat oven to 300F.

2. Place all ingredients (sugar, shredded coconut, egg whites, and vanilla) in a large bowl and mix to combine.

3. Drop cookies (about one tablespoon worth) onto baking sheets lined with parchment paper or silicone baking mats. You may need to spend time forming the mounds after dropping the mix on the sheet. They will stick together once baked.

4. Make a small indentation on top of each mound using the end of a wooden spoon or, you know, your thumb.

5. Bake at 300F for 20-25 minutes, or until the cookies are pale golden brown on the edges.

6. Let cool for 2 minutes on the baking sheets. Then transfer to a wire rack to cool completely, if you have a rack available.

7. Once the cookies are cool, fill the centers of each with about 1 tsp pineapple curd, jam, or both (duh!).



1. In a small bowl, whisk together the egg yolks, pineapple juice, and sugar. Transfer to a small saucepan.

2. Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.

3. Remove from heat and add butter and hot sauce. Mix until smooth.

4. Transfer the curd to storage container. Refrigerate until chilled, about 30 minutes.



1. Bring pineapple and sugar to boil in a small saucepan.

2. Boil for 10 to 12 minutes, stirring often, until jam has thicken. Watch that you don’t caramelize the sugar (do as we say not as we do) or burn the mixture. The color will start to turn amber when the sugar caramelizes.

3. Remove jam from heat, and stir in hot sauce.

4. Store in a jar.

Fiery Thumbprint Macaroons Two Ways (with pineapple curd or pineapple jam)

Help us celebrate the #YearofYum. Take a snap pic and tag us @burnsandmccoy.

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