Coconut and Pineapple Macroons

I am a really extreme fan of coconut and pineapple and basically all ingredients in this recipe. There aren't very many ways this can go wrong. Its sort of one of those recipes that you just have to play by ear- so I don't really have exact measurements. But here is approximately what I did:

Cook in a saucepan until juice has evaporated:
20 oz can of pineapple (in its juice)
a generous handful of brown sugar
cook until the pineapple has caramelized

in a separate bowl combine:
about 4 cups coconut
another generous handful of brown sugar
3 egg whites
about a 1/2 t vanilla
mix the pineapple and coconut stuff together.
make little balls of the batter (or whatever you'd call this)
squeeze the juice out with your fist
put little balls of the batter on top of parchment paper on cookie sheets. - this is very important!
If you have no parchment paper (I never actually used it until I came to the East coast where they only use plastic bags), just use torn up paper bags.
bake at 375 degrees for at least 15 minutes- maybe more... the outside of the macaroons should be quite brown and crispy.
Let cool.