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1
In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
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2
Meanwhile, preheat the oven to 325.
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3
Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant.
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4
Let cool.
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5
In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering.
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6
Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes.
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7
Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted.
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8
Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
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9
In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form.
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10
With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes.
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11
Using a large rubber spatula, fold in the toasted coconut and ground almonds.
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12
Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there.
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13
Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm.
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14
Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
