1 can of crushed pineapple (20 oz can)
1 cup of sugar
3 1/2 cups dessicated coconut
3 egg whites
1 teaspoon vanilla essence
Preheat oven to 175 degrees celcius.
In a non-stick pan, add crushed pineapple together with the syrup, and sugar and cook till brown and dry.
In a large bowl, combine dessicated coconut and cooked pineapple mixture and mix well.
Once the mixture has cooled slightly, add the egg whites and vanilla essence and mix to form a wet dough.
Roll dough into little balls (or cones), about 1 inch in diameter and lay on a baking tray.
Bake for 25-30 minutes, or until the tops are golden brown.