PINEAPPLE AND MACADAMIA NUT MACAROONS

Ingredients

• 4 large egg whites
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp grated orange peel
• 1 tsp vanilla
• 3 cups sweetened shredded coconut
• 1 cup coarsely chopped glacé pineapple (candied pineapple)
• 3/4 cup coarsely chopped macadamia nuts

Directions

1. Preheat oven to 325°F.
2. Using medium speed of an electric mixer, beat egg whites and salt until stiff peaks form. Gradually beat in sugar, flour, orange peel and vanilla until blended. Fold in coconut, pineapple and macadamia nuts.
3. Drop rounded 1 tbsp measures of mixture 1 inch apart onto parchment paper-lined cookie sheets. Flatten tops slightly.
4. Bake until light golden, about 15 – 20 minutes. Let macaroons stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool macaroons on racks. Store, layered with wax paper, in an airtight container for up to 4 days. May be frozen for up to 2 months.