one 20-oz. can crushed pineapple packed in its own juice
1 cup sugar
3 1/2 cups unsweetened dried, shredded coconut
3 large egg whites
1/2 tsp vanilla extract
In a large skillet (preferable nonstick), heat the crushed pineapple with its juice and the sugar until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to stick to the pan and brown. Remove from heat. You should have 1 1/4 cups.
In the bowl of a standing mixer fitted with the paddle attachment, stir together the coconut and the cooked pineapple. (Or stir the ingredients together in a large bowl.) Stir in the egg whites and vanilla.
Position the rack in the centre of the oven and preheat the oven to 350 F. Cover a baking sheet with parchment paper.
Form the dough on the prepared sheet into 1 1/2-inch-tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
Bake the cookies for about 30 minutes, rotating the baking sheet midway through baking, until the cookies are browned up the sides. (The tips may burn slightly, which is fine.) Let the cookies cook on the baking sheet before serving.
Makes 30 to 35 cookies.
Source: Ripe for Dessert by David Lebovitz, 2003