Tropical Coconut Macaroons

   

     Ingredients:

1 can (300mL) sweetened condensed milk
2 egg white
1 pinch salt
5 cups  unsweetened shredded coconut
1cup (250 mL) each slivered candied pineapple and mango or papaya

    Preparation:

Line rimless baking sheets with parchment paper or grease; set aside.

In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.

Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Variations
Tropical Coconut Macaroons with White Chocolate:
Dip macaroons into melted white chocolate to coat bottom or half of each.