1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 (16 oz.) pkg. Acini de Pepe macaroni
2 cans (11 oz.) mandarin oranges, drained
2 cans (20 oz.) chunk pineapple, drained
1 can (20 oz.) crushed pineapple, drained
1 carton (9-12 oz.) Cool Whip
1 c. mini marshmallows
1 c. shredded coconut

Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook until thickened. Add lemon juice. Cool mixture to room temperature. Cook macaroni according to package directions. Rinse and drain thoroughly. Cool to room temperature.

Combine egg mixture and macaroni and refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly. Refrigerate until chilled in airtight container. Salad may be kept as long as a week. It also may be frozen, but that alters the texture. Serves 25-30.