Coconut-Pineapple Macaroons

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 and cool completely.