1 (16 oz.) pkg. acini de pepe
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 1/2 c. pineapple juice
2 eggs, beaten
1 tsp. lemon juice
2 cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
2 c. miniature marshmallows
1 c. coconut
2 (9 oz.) cartons whipped topping
2 tsp. cooking oil

Cook macaroni in salted water. Cool. Mix sugar, flour, salt and pineapple juice. Add beaten eggs; cook and stir until smooth. Add lemon juice. Cool. Mix egg mixture, macaroni and rest of ingredients and blend well. Cool (overnight is good) and serve.