Busters Recipes

Coconut-Pineapple Macaroons

4 cups shredded sweetened coconut (about 6 ounces)
5 large egg whites, at room temp
1-1/3 cups sugar
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 mins.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 mins. Move cookies to racks; cool completely

Makes 36 macaroons.