Coconut Almond Macaroons
- 1/2 cup egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1-7 oz box Odense Almond Paste
- 2 cups powdered sugar
- 14 oz package sweetened flaked coconut
- Optional: Melting chocolate, to drizzle over cookies
- TOOLS & EQUIPMENT
- Electric mixer
- Box grater
- Parchment paper
Preheat to oven to 325° F with oven rack in center. Line cookie sheets with parchment paper.
With a mixer beat the egg whites until frothy and white. Add the vanilla and beat until egg whites hold a peak but are not stiff or dry. Using a rubber spatula scrape the egg whites carefully into a large bowl.
On the large hole side of grater, grate the almond paste into the mixing bowl (no need to wash out). Add the sugar and beat on low to medium speed until mixture is well mixed and has the texture of small crumbs.
Add coconut to the sugar mixture and beat on low until ingredients are well incorporated.
Add coconut mixture to egg whites. Using a rubber spatula gently fold together until all ingredients are mixed together.
Using two spoons* drop tablespoons of dough 2 inches apart onto cookie sheets. Bake cookies one sheet at a time for 16 minutes, or until lightly browned on bottom, and firm to touch.
Place cookie sheets on wire racks to cool cookies. When cool leave plain or decorate with drizzles of chocolate. Store in cookie tins or plastic containers between layers of wax paper.