This recipe comes from Food Network Magazine. It is easy and yummy. There are also key lime and dark chocolate-raspberry versions, so I may bake and feature them another time.

Ingredients:

• 3 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon pure almond extract
• 1/8 teaspoon salt
• 1 14-ounce bag sweetened shredded coconut
• 1/2 cup roasted salted macadamia nuts, roughly chopped
• 1/2 cup white chocolate chips
• 2/3 cup chopped dried pineapple

Directions:

Position racks in the upper and lower thirds of the oven; preheat to 325˚ F. Line 2 baking sheets with parchment paper. Whisk the egg whites in a medium bowl until foamy, then whisk in the sugar, almond extract and salt. Fold in the coconut, then mix in the macadamia nuts, white chocolate chips and dried pineapple until combined.

Scoop the coconut mixture into 20 balls and arrange about 2 inches apart on the baking sheets. Flatten each ball into a 2- to 2 1/2-inch cookie.

Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.