Editor’s Note: Below is the column as it appeared on DrinkingCraft.com.
I know what you’re all thinking. You’re thinking… I want a bite-sized appetizer that tastes like Hawaii, has beer in it… but also bacon and cheese. It’s like I’ve read your minds. This dish takes the pull-apart-bread aspect of monkeybread and combines it with a delicious candied bacon mixture made with Maui CoCoNut Porter, bacon, caramelized onions and gruyere cheese. Together with a ridiculously sweet and creamy dipping sauce, this unique and fun dish is going to be your new go-to for blowing people’s minds.
Maui CoCoNut Wowi Balls
¼ cup butter
2 onions, diced
½ lb bacon, cooked and crumbled
½ cup Maui CoCoNut Porter
2 tbsp brown sugar
¼ tsp salt
¼ tsp pepper
8 oz shredded gruyere
2- balls pizza dough from a pizza shop or 2- 14oz canisters refrigerated pizza dough
¼ cup butter, melted
roasted coconut chips
1/3rd cup pineapple marmalade
1/3rd unsweetened coconut milk
1 tsp whole grain dijon
3 tsp horseradish sauce
In a large skillet, melt butter. Add onions. (Salt and pepper to taste.) Cook for 10-15 minutes over medium heat until onions are brown and they have a sweet aroma. At that point, add in brown sugar, bacon, coconut porter and salt & pepper. Cook an additional 10-15 minutes, until the mixture is thick and most of the liquid is absorbed.
Preheat oven to 375°. Spray an 8×8 baking dish with cooking spray.
Begin pulling off balls of dough, a little larger than a tablespoon-worth. Roll it into a ball with your hand and make a divot with your finger. Put a small spoonful of the bacon mixture and a pinch of cheese in the divot. Stretch the dough around the filling and seal tightly. Repeat. Begin layering the balls in your baking dish. Once you have one layer, use a pastry brush to brush melted butter over the top of them. Sprinkle some coconut chips on top. Keep making balls until you have two layers. Brush the second layer with butter and sprinkle with more coconut chips.
If your balls come close to the top of the baking dish, place it on a cookie sheet before baking so the butter doesn’t bubble over.
Bake for 30-35 minutes. The top should be a light golden brown when you remove them from the oven. Let cool before serving.
While they are baking, whisk together your sauce ingredients. Store in the refrigerator until ready to serve.