1 qt. boiling water
1 tbsp. salad oil
1 c. uncooked Acini di pepe macaroni
1 (11 oz.) can mandarin oranges
1 (20 oz.) can crushed pineapple chunks, drained
1 c. miniature marshmallows
1 c. whipped topping
1/2 c. coconut (optional)

DRESSING:

1/2 c. sugar
1 tbsp. flour
1 tsp. salt
1 c. pineapple juice
1 egg, beaten
1 tsp. lemon juice

Make dressing by combining sugar, flour, and 1/2 of the salt. Gradually stir in pineapple juice and egg. Cook over medium heat until thickened. Add lemon juice and cool to room temperature.

Boil water; add oil, macaroni, and remaining salt. Cook macaroni until barely tender; drain, rinse, and cool to room temperature. Combine with egg mixture and chill. Stir in remaining ingredients when ready to serve. Serves 12.