Almond Macaroons

By Stacy_K

Paleo friendly

Ingredients

• 1 - 7 oz container of almond paste, grated to break up (use unsweetened if prefered or see my recipe for unsweetened)
• 2/3 cup unsweetened, shredded coconut
• 1/4 cup egg whites (about 2 eggs)

Details

Servings 20

Preparation

Step 1

Preheat oven to 350 F. Line baking sheet with parchment paper. Add almond paste and coconut to mixing bowl. Beat until the texture of crumbs. With mixer on low, slowly add egg whites and beat until mixed. Increase mixer speed to high and beat about 3 minutes until a creamy paste forms.

Drop by teaspoon size dallops onto parchment paper about 2 inches apart. Bake 15 minutes or until lightly golden. Cook completely on baking sheet. Store in an airtight container between layers of wax paper for up to 5 days.