Individual Island Baked Alaska Recipe 

Individual Island Baked Alaska uses purchased ice cream with toasted coconut and macadamia nuts. Toasted meringue tops these freezer-friendly sweets.   


Coconut Macadamia Ice Cream – 1 cup sweetened coconut flakes (85 grams or 3 ounces) – 1 cup macadamia nuts (130 grams or 4 ¼ ounces) – 1 quart purchased vanilla ice cream Coconut Graham Cracker Base – 1 cup sweetened coconut flakes (85 grams or 3 ounces) –⅔ cup graham cracker crumbs (85 grams or 3 ounces) – ¼ cup powdered sugar (35 grams or 1 ¼ ounces) – 6 tablespoons unsalted butter, melted (85 grams or 3 ounce Meringue – 6 egg whites (200 grams or 7 ounces) – 1 ½ cups baker’s sugar (300 grams or 10 ½ ounces) – ½ teaspoon cream of tartar Pineapple Foam – Fresh pineapple – Granulated sugar to taste – Dark Rum, optional – 1 to 2 teaspoons clearjel per 1 ½ cups puree



Coco Macadamia Ice Cream Preheat the oven to 350°F.  Non-stick spray muffin holes.  Set aside.On opposite ends of a half-page, put coconut and macadamia nuts.    


7-9 minutes brown.   Stir coconut twice to brown evenly.  Remove one and toast the other if one is done first.  Cool completely.  


Keep chopped or broken macadamias.  Combine with coconut. Soften ice cream.  Ice cream with macadamia. Fill 6 muffin holes with #6 disher/scooper or ⅔ cup each.  Air pockets are removed by pressing ice cream.  


Hardtop freeze. Make coconut-graham cracker base. Apply ¼ cup of the foundation to the sides after making the ice cream.  Freeze harden.     


A bowl of egg whites and cream of tartar makes meringue.  Beating medium-soft peaks.Add tablespoons sugar and stir for 10–15 seconds before adding more.  Finish with sugar.  


Meringues should shimmer and hold.    Attach a ⅜" or ½" open star pastry tip to a piping bag. Pipe a small meringue dot on the work surface.   


While piping, keep one cool ice cream on the meringue dot.   Pipe from bottom to top, leaving ¼" base unpiped. This makes moving easy without destroying decor. Freeze hard.   Pipe top and side meringue. Freeze hard.   


Frozen propane/butane meringue. We can now freeze Island Bakery Alaskas for weeks. Pineapple FoamThis recipe changes.  Zero amounts.  Add sugar and rum after checking fruit sweetness.   


Peel and cut pineapple.  Add anything to the processor.  Process long enough to foam.  Leave processor.Add sugar and rum to taste.  Mix 2 tsp rum with 1 ½ cups purée, then add 1 tsp instant Clearjel. Stir well.  Give it 5 minutes.Mixture too thin? Add another teaspoon Clearjel.  


Coconut Cream Cake Recipe