Coconut Almond Macaroons
- 1/2 cup plus two egg whites
- pinch of cream of tartar
- pinch of salt
- 7 ounces chilled almond paste
- 1 1/2 teaspoon good vanilla extract
- 2 cups confectioners ( powdered ) sugar
- 14 ounces shredded sweetened coconut
Preheat oven to 325F. Grate almond paste in food processor. Place it in the fridge to keep it from clumping while you beat the egg whites, and cream of tartar until the eggs are firm, but not dry, add the vanilla, beat until the vanilla is incorporated.
In another large bowl, combine the coconut, salt, sugar Break up the almond paste if it's settled into larger clumps and sprinkle into the bowl. Combine well and then fold in the egg white mixture. Scoop out into desired sized cookies, approx 1 1/2 tablespoons. This is a forgiving mixture. I use a cookie scoop, but have formed them by hand with the exact same result.
Bake for 22 minutes. Eat one. Give the rest away. People love it when you do that...
When I want to guild the lily, I dip the bottoms in Scharffen Berger's