Pavlova Coconut Macaroon Dessert Bites

Cheat’s Dessert Appetiser:

Pavlova Meets Macaroon: One of the easiest mini dessert canapes you’ll ever make.

Let’s be honest- desserts can be fiddly at the best of times.

Especially when you’re trying to prep for a crowd and make everything look effortless.

But I discovered a sweet little trick that never fails to impress and takes next to no time at all: mini dessert canapes using pavlovas & macaroons.

This really is one of the easiest ways to create a bite-size party dessert without the stress or the prep marathon.

We’re talking no baking, barely any assembly, and absolutely zero drama.

It’s the kind of recipe that lets you pull off a showstopper with minimal effort (and still leaves time for a cup of tea before guests arrive).

Here’s the secret: ready-made pavlova bases…the soft, pillowy cloud kind.

I love keeping a pack of these on hand, sourced from my local IGA supermarket.

They’re light, sweet, and lightly crisp on the outside with that marshmallowy centre we all love.

Top each one with a fruity whipped cream- think passionfruit pulp folded through freshly whipped cream, or a swirl of berry compote for colour and tang or just plain whipped frozen raspberries.

And then the piece de resistance?

A golden coconut macaroon nestled right on top.

It adds the perfect chewy texture and a little toasted crunch that just works with the pavlova and cream.

Honestly, it sounds like you’ve spent hours perfecting your dessert appetiser when all you’ve really done is whip some cream and play a bit of edible Tetris.

The best part? No bowls of melted chocolate. No fiddly piping bags- oh wait…I lie, but no pastry stress. 

Just a few smart shortcuts that taste and look like something far more elaborate.

Garnish with a tiny mint leaf if you wish, a dusting of icing sugar, or even a sliver of tropical fruit if you’re feeling fancy- and you’re done.

They’re the mini dessert canapes that disappear first at parties, so I always make more than I think I need.

A couple of these time-saver recipes up your sleeve can honestly be a lifesaver when you’re juggling canapés, drinks, and a room full of people.

And let’s face it, if the most difficult part of these mini dessert canapes is whipping cream, you’re already winning.

Pavlova Coconut Macaroon Dessert Bites

(Serves 9 Prep 20 Mins)

You Will Need:

Petite Pavlovas
This is your first shortcut ingredient in these mini dessert canapes. Look for ready-made mini pavlova bases with that lightly crisp shell and pillowy marshmallow-soft centre. You can usually find them in the bakery or dessert section of the supermarket. They’re the ideal blank canvas for fruity, creamy toppings and save you the hassle of making meringue from scratch. Tick.

Coconut Macaroons
Your second time-saving ingredient- sweet, chewy, and golden, coconut macaroons, bringing a gorgeous texture, that unmistakeable, coconutty goodness and tropical finesse to this dessert appetiser. Just make sure they ARE the classic kind made with shredded coconut, not to be confused with French macarons with the creamy filling. Tick.

Thickened Cream
Thickened cream whips up beautifully and holds its shape, making it ideal for spooning into those pavlova bases…like a traditional pav. It’s rich without being too heavy and plays well with any fruit you pair it with. The cream should say on the outside of the bottle whether it is suitable for whipping or not. And, don’t buy light cream, it doesn’t whip the same.

Frozen Raspberries
Affordable, convenient, and packed with flavour, frozen raspberries are a great way to add a fruity punch. Once thawed and lightly crushed, they swirl into the cream beautifully or make a quick compote. They bring that bright tartness that cuts through the sweetness just right. They add a slight colour contrast (dependent upon the amount of frozen raspberries you use).

Freeze-Dried Raspberries
These little ruby gems add crunch, colour, and a hit of concentrated berry flavour. Just a sprinkle over the top makes everything pop- they’re light, tangy, and look gorgeous as a final embellishment.

Icing Sugar
A dusting of icing sugar gives everything a soft, snowy finish. It’s subtle, sweet, and always makes desserts feel a little more special without overpowering the flavours. It makes your sweet appetisers look dreamy, like something out of a fairytale book.

Instructions:

Whip the Cream:
Pour the thickened cream into a medium-sized mixing bowl- something with high enough sides to catch any splashes. Using an electric hand mixer, whip the cream on medium to high speed until you reach stiff peaks. This means the cream should hold its shape when you lift the beaters, forming little peaks that don’t flop over. Be careful not to overwhip- you’re aiming for soft, pillowy volume, not butter!

Add the Fruit:
Tip the frozen raspberries straight into the whipped cream (or whatever fruit you are using). You can gently fold them through with a spatula if you want to keep the berry pieces more intact, or give the mix a quick whip to break them down slightly and swirl that beautiful ruby colour throughout the cream. Just be aware that if you add too much liquid ie overwhip the fruit, your cream will not be thick and hold its shape but will be runny.

Prepare Your Piping Bag:
Fit a piping bag with an open star tip- this gives you those pretty, ruffled swirls that look like you’ve gone to more effort than you actually have. Carefully spoon the raspberry cream into the bag, making sure not to overfill it. A half-full bag gives you better control when piping. Twist the top of the bag to push the cream down into the tip.

Pipe the Cream into the Pavlovas:
Take each mini pavlova shell and start piping from the outer edge, moving in a gentle spiral toward the centre. Keep your piping tip just above the surface and let the cream build as you go. The idea is to create a generous nest of raspberry cream that’s light, airy, and eye-catching. Repeat this step for all your pavs!

Top with a Coconut Macaroon:
Gently press a coconut macaroon onto the centre of each pavlova. Don’t push too hard- you want it to sit neatly on the cream without sinking or tipping. The chewy coconut texture adds a lovely contrast to the soft cream and crisp pavlova base.

Garnish with Freeze-Dried Raspberries:
Take a small pinch of crushed freeze-dried raspberries and sprinkle them over the top of each pavlova. They add a gorgeous burst of colour, a little tang, to finish things off beautifully.

Dust with Icing Sugar:
For that final touch, place a teaspoon of icing sugar in a tea strainer or fine mesh sieve and gently tap it over each pavlova. It creates a soft, snowy finish that instantly elevates the whole look.

Serve & Enjoy!

Helpful Hints:

• You could substitute the soft pavlovas for meringue nests but obviously the texture would be completely different. The soft pillowy marshmallow pavlovas are such a lovely texture contrast against the macaroon.

• Be careful not to overwhip the cream, you want stiff peaks not butter! on the flip side, when you add your fruit, start with a little because if you turn your cream into liquid, it won’t hold its shape & just becomes a runny mess.

• I sourced both my pavlova bases & macaroons for these mini dessert canapes from a super IGA but if you live near a gourmet supermarket, they may stock these. Some coles & woolies do also.

• If you are accustomed to sweet desserts, you can add 1 Tbsp icing sugar to the whipped cream. I prefer a gentle sweetness and the tartness of the fruit.

Pavlova Coconut Macaroon Dessert Bites

Recipe

(Serves 9 Prep 20 Mins)

Ingredients

• 9 Petite Pavlovas
• 9 Coconut Macaroons
• 300 ml Thickened Cream
• 1/4 cup Frozen Raspberries
• 1 Tbsp Freeze-dried Raspberries (Garnish)
• 1 tsp Icing Sugar (to dust)

Method

1. Pour the thickened cream into a medium mixing bowl. Using an electric hand mixer, whip until stiff peaks form and they are able to hold their shape.
2. Gently fold in the frozen raspberries. If you like a more rustic look, give them a quick whip to blend.
3. Fit a piping bag with an open star tip and fill it with the raspberry cream mixture. 
4. Starting from the top outer edge of each mini pavlova, pipe the cream in a circular motion, working your way to the centre. Repeat for each one.
5. Carefully place a coconut macaroon on top of the cream- press gently so it sits snug without squashing the filling.
6. Sprinkle each pav with crushed freeze-dried raspberries.
7. Using a small tea strainer, dust over each pav with a little icing sugar.

Serve & Enjoy!

Wine Pairing Suggestions:

People often don’t associate dessert with wines, but pairing with the right wines is key to enhance the dessert flavours not spoil them.

Moscato d’Asti (Italy)

Lightly sparkling, low in alcohol, and bursting with peach, citrus, and floral notes, Moscato d’Asti mirrors the dessert’s airy sweetness and won’t overpower it. The gentle fizz adds a festive touch and refreshes the palate between bites & the bonus? Its natural sweetness pairs beautifully with raspberries and coconut.

Late Harvest Riesling

The honeyed richness and bright acidity of a late harvest Riesling balances the tartness of the raspberries while echoing the sweetness of the pavlova and macaroon. Look for notes of stone fruit, citrus zest, and a touch of spice. Try Bethany’s late harvest riesling from Dan Murphy’s.

Sparkling Rosé

A dry or off-dry sparkling rosé brings berry notes that match the raspberry cream and a crisp, refreshing acidity that keeps things light. The bubbles also cut through the creamy texture, making each bite feel fresh.

Prosecco

Clean, bright, and a little fruity, Prosecco is a crowd-pleaser that works with almost any light dessert. It won’t compete with the flavours- it just adds sparkle and celebration.

Coconut-Friendly Curveball: Ice Wine

If you want a real indulgence with these mini party desserts, a small pour of ice wine (Vidal or riesling based)is syrupy and intense with tropical fruit and citrus flavours that complement the coconut and raspberry beautifully. Serve it chilled in small glasses.

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.