1 20 oz. can pineapple chunks, drained
1 14 oz. can sweetened condensed milk
1 14 oz. package flaked coconut
1/4 tsp. salt
Drain pineapple well.
Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.
Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.
Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.
Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.
If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.
Store in an airtight container (best in the refrigerator).
If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.
Makes approximately 4 dozen macaroons
source:www.cooks.com photo:www.kraftrecipes.com
