Thu 21 Aug, 2003 06:28 pm
8 egg whites
1-1/3 cup granulated sugar
1 cup white flour
1/4 teaspoon salt
8 cups flaked sweetened coconut
2/3 cup blanched almonds
2 8-ounch cans crushed pineapple, well-drained
Preheat over to 325 degrees F.
Spread the whole almonds on a lightly greased cookie sheet and toast in the oven until lightly browned (about 10 minutes.) Cool. Finely chop the almonds by hand or in a food processor until a large grind is achieved.
In a large bowl, beat the egg whites until stiff. Gradually add the sugar, beating until stiff peaks form.
Fold in the sifted together flour and salt. Stir in the coconut, ground toasted almonds and drained crushed pineapple.
Drop dough by tablespoons 2 inches apart onto a well-greased cookie sheet.
Bake for approximately 15 minutes or until lightly browned.
Cool slightly before removing from the cookie sheet. Cool completely before serving.
Makes 4 dozen cookies.
ADDITIONAL OPTION: These macaroons are wonderful coated with melted chocolate after they have cooled.