(Recipe and photo from the Cottage Journal, Hoffman Media)
Makes about 4 dozen
2 (14-ounce) bags sweetened flaked coconut
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
8 egg whites
1/2 cup finely chopped salted macadamia nuts
1/2 cup finely chopped dried pineapple
1/2 cup finely chopped dried mango
1. Preheat the oven to 325°. Line baking sheets with parchment paper.
2. In a large bowl, combine coconut, sugar, flour, and salt. Beat at medium speed with an electric mixer until well combined. Add egg whites, beating until well blended. Stir in macadamia nuts, dried pineapple, and dried mango. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets.
3. Bake for 18 to 20 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks. Store in airtight containers.
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