Ingredients Jump to Instructions ↓

  1. 4 cups shredded sweetened coconut (about 6 ounces)

  2. 5 large egg whites, at room temperature

  3. 1-1/3 cups sugar

  4. 1/2 cup blanched or slivered almonds, finely ground

  5. 2/3 cup all-purpose flour

  6. 3/4 cup dried pineapple, chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.

  2. Rinse coconut in cool water and pat dry. Place egg whites in large bowl of a standing mixer. On high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick, about 7 minutes. Fold in coconut, then almonds, flour and pineapple pieces. Drop by rounded tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart.

  3. Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.


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