Ingredients
1 (20 ounce) can crushed pineapple (in it's own juice)
4 cups unsweetened coconut
1 1/4 cups granulated sugar
3 large egg whites
1/2 teaspoon vanilla extract
Method
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Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
Peel, core, and spiral-slice apples in seconds — pie prep
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
Peel, core, and spiral-slice apples in seconds — pie prep
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize. Remove from heat when it's reduced to 2/3 cup. In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract. Mix in the pineapple. (Batter can be refrigerated at this point for up to one week). To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position. On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids. Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine). 7. Cool the cookies before serving.