Pina colada coconut macaroons with white chocolate and lime zest

Preheat the oven to 325.

Chop the dried pineapple finely and set aside in a little bowl.

In a medium bowl combine the condensed milk, egg, vanilla, rum and salt; whisk until smooth.

Add the shredded coconut and the chopped pineapple; stir with a spoon or spatula until evenly distributed.

Scoop about two-and-a-half-tablespoon mounds onto lined baking sheets about an inch apart, pressing each back together with the fingers so they do not fall apart.

Bake at 325 for 25 minutes; if baking two sheets, swap them 10 minutes in.

While they bake, finely chop the white chocolate.

Melt in a microwave-safe bowl in 20-second intervals, stirring between, until mostly melted; residual heat finishes it.

Transfer to a little piping bag and drizzle over the baked macaroons.

Grate a little lime zest over with a rasp; garnish with thin slices of dried pineapple if you like.

Keep in an airtight container at room temperature for four days or in the fridge for two weeks.