If you are not celebrating Passover, you can substitute 2/3 cup all-purpose flour for the matzoh meal in these macaroon cookies.
Heat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone liners.
Rinse coconut in cool water and pat dry. Place egg whites in large bowl of a standing mixer. On high speed, beat 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 tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart.
Bake macaroons until light brown outside and dry-looking (insides will still be soft), about 20 minutes. Move cookies to racks; cool completely.