Ingredients

• 1 twenty-ounce can of crushed pineapple (in its own juice)
• 4 cups unsweetened coconut
• 1 1/4 cups granulated sugar
• 3 large egg whites
• 1/2 teaspoons vanilla extract

Instructions

1. Directions:
2. In a large non-stick skillet, 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 about 2/3 cup. The key is to reduce it into what looks like pineapple 'jam'.
3. Stir together the coconut, sugar, egg whites and vanilla extract in a large bowl. Mix in the reduced pineapple.
4. If you want, you can refrigerate the dough for up to a week. I made mine a day ahead of time.
5. When you want to bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position. Line a cookie sheet with parchment paper (do this - I promise you won't regret it). Form the dough into 1 1/2-inch balls, and, if you want to get fancy and fun, squeeze the dough with your fingertips to form little roundish pyramids.
6. 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 I say is fine).
7. Cool the cookies before serving. I found them best the same day, as they were crispy on the outside, but chewy on the inside. A day later they were still delish, but were a little less crisp.