Coconut macaroon

Ingredients:

• 3 large egg whites
• 0.5 cups of sugar
• 0.5 tsp almond extract
• 1/8 tsp salt
• 400 g sweet coconut flakes
• 1/2 cup toasted salted macadamia nuts, coarsely chopped
• 0.5 tbsp. white chocolate granules
• 2/3 cup chopped dried pineapple

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven; preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. Whisk the egg whites in a medium bowl until foamy, then add the sugar, almond extract, and salt. Add the coconut, then mix in the macadamia nuts, white chocolate chips, and dried pineapple until smooth.
3. Form 20 balls from the coconut mixture and place them on baking sheets, spacing them approximately 5 cm apart. Flatten each ball into a 5–6 cm circle.
4. Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 25–30 minutes. Let cool completely on the baking sheets.