Coconut-Pineapple Macaroons
Recipe from Family Circle

If you are not celebrating Passover, you can substitute 2/3 cup all-purpose flour for the matzoh meal in these macaroon cookies.

Coconut-Pineapple Macaroons

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  • 4   cups 
    shredded sweetened coconut (about 6 ounces)
  • 5   large 
    egg whites, at room temperature
  • 1 1/3  cups 
  • 1/2  cup 
    blanched or slivered almonds, finely ground
  • 2/3  cup 
    all-purpose flour
  • 3/4  cup 
    dried pineapple, chopped
Heat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.
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.
Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.
Nutrition information
Per Serving: cal. (kcal) 99, Fat, total (g) 4, sat. fat (g) 2, carb. (g) 16, fiber (g) 1, pro. (g) 1, sodium (mg) 30, Percent Daily Values are based on a 2,000 calorie diet
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