INGREDIENTS

INSTRUCTIONS

Take paper labels off the canned milk. Put cans into a deep pot (do
not open cans). Cover with water and bring to a rapid boil. Boil for  2
hours replacing water as needed. Remove from water and rest for 10
minutes. Open can carefully as you are relieving pressure.  In a mixing
bowl fold in 1 3/4 cups toasted coconut with the egg  whites.
Generously spray large muffin tins with nonstick cooking  spray. Spoon
in egg mixture and press along the sides and bottom of  the muffin tin.
Bake at 375 degrees for 10 to 12 minutes until  golden. Remove from
pan. Line bottom of coconut basket with  pineapple, spoon caramel over
the top of the pineapple, then sprinkle  with toasted macadamia nuts
and remaining pineapple.  Yield: 4 servings  Converted by MC_Buster.
NOTES : Recipe Courtesy of Sherry Delamarter, Owner, Cowgirl Hall of
Fame  Recipe by: IN FOOD TODAY SHOW #INB259  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1263
Calories From Fat: 566
Total Fat: 67.6g
Cholesterol: 1.2mg
Sodium: 436.3mg
Potassium: 1370.7mg
Carbohydrates: 171.1g
Fiber: 22.1g
Sugar: 138.6g
Protein: 10.2g