1 (20 ounce) can crushed pineapple
4 cups unsweetened coconut
1 1/4 cups granulated sugar
3 egg whites
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Almond slices (optional)

In a large nonstick skillet, heat the pineapple and its juices over medium heat until liquid evaporates, about 17 minutes, stirring occasionally. Continue cooking and stirring until the pineapple becomes thick and begins to caramelize, about 15 minutes. Remove from heat.

Preheat oven to 335 degrees F.

In a large bowl, stir together coconut, sugar, egg whites, vanilla extract and almond extract. Add pineapple mixture to coconut mixture and mix together.

Pinch together 2 teaspoons of dough onto baking sheets lined with parchment paper (or buttered aluminum foil), spacing the cookies two inches apart. If using almond slices, gently push an almond slice in center of each cookie. Bake one batch at a time (to ensure even baking) for 15 to 18 minutes, until cookies are golden brown. Gently remove from the baking sheet and let cool completely.

Yield: 3 1/2 to 4 dozen cookies

NOTES: Batter can be made ahead and refrigerated for 3 days. Store cookies in an airtight container.