Give these soft, chewy macaroons a different look by garnishing with candied fruit like orange peels or green cherries.
Preheat oven to 350°. Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy; gradually add sugar, 1 Tbsp. at a time, until soft peaks form.
Gently stir in butter and next 4 ingredients. Stir in flour. Stir in coconut and pineapple until blended.
Drop batter by teaspoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets. Place 1 cherry half in center of each cookie.
Bake at 350° for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks, and cool.
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