1Heat oven to 325*, line 2 baking sheets with parchment paper or silicone liner.
2Rinse coconut in cool water and pat dry. Place egg whits in large bowl of a standing mixer. On high speed beat the egg whites until soft peaks form. Gradually add sugar beating until meringue is very thick, about 7 minutes, fold in coconut,then almonds , flour and pineapple pieces drop by rounded tablespoons onto prepared sheets spacing mounds 1/2 inches apart.
3bake macroons until light brown outside and dry- looking(insides will will still be soft) about 20 minutes move cookies to racks and cool completely.