Meringue Nests with Pineapple

Method

Drain pineapple pieces, reserving syrup for sauce.   Beat egg whites till frothy then gradually beat in sugar and salt. Beat very stiff. Add vanilla. Shape into nests on foil covered baking tray and sprinkle with coconut.   Bake in slow oven about 1 hour.   At serving time fill with drained pineapple pieces and top with whipped cream. Serve with clear pineapple sauce.   Makes 3 to 4 servings.