Cut candied pineapple into small pieces. Chop the Hawaiian mix through so that the pieces are not too large. Squeeze lemon juice. Preheat the oven to 160 °. Line the tray with baking paper and place the wafers on top of it. Possibly put a second baking paper on a large, smooth surface and also fill with wafers.
In a large bowl, whip the egg white (previously well chilled) with a pinch of salt. When it starts to set, gradually add the sugar in small portions while whipping. When it is used up, continue beating for at least 3 minutes. The sugar must have completely dissolved, the egg whites must be shiny and a clear pattern must remain visible when whipped. Then add the vanilla flavor and lemon juice one spoon at a time and then whip again vigorously for 1 - 2 minutes.
Then fold in the desiccated coconut and then the pineapple and Hawaiian mix. Use a tablespoon and a teaspoon to place large portions on the wafers. The wafers should not look out at the edges. During the 1st baking process, place the next blanks on the baking paper provided and keep them ready.
Slide the tray on the 2 rails into the oven from below. The baking time is 30 minutes. Then take it out immediately, let it cool down on a rack and bake 2. "Load".