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3 Tablespoons almond paste
1 teaspoon vanilla extract
4 large egg whites, divided
1 1/3 cups powdered sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3 1/2 flaked sweetened coconut
1/2 cup granulated sugar
Preheat the oven to 350.
Combine almond paste, vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and
salt. Add powdered sugar mixture to almond paste mixtue, beating until blended. Stir in coconut.
Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add
granulated sugar, 1 Tablespoon at a time, beating until still peaks form. Gently fold egg white mixture into the coconut mixture.
Drop dough by level Tablespoons 2 inches apart onto baking sheets line with parchment paper. Bake at 350 degrees for 17 minutes or until firm. Cool
on pans 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on a wire rack.
Makes: 32 macaroons
1 teaspoon vanilla extract
4 large egg whites, divided
1 1/3 cups powdered sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3 1/2 flaked sweetened coconut
1/2 cup granulated sugar
Preheat the oven to 350.
Combine almond paste, vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and
salt. Add powdered sugar mixture to almond paste mixtue, beating until blended. Stir in coconut.
Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add
granulated sugar, 1 Tablespoon at a time, beating until still peaks form. Gently fold egg white mixture into the coconut mixture.
Drop dough by level Tablespoons 2 inches apart onto baking sheets line with parchment paper. Bake at 350 degrees for 17 minutes or until firm. Cool
on pans 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on a wire rack.
Makes: 32 macaroons
