Coconut Almond Macaroons

makes 35 cookies

recipe from Odense

prep time: 15 min / cook time: 16 min

COCONUT MACAROONS

1/2 c egg whites, room temperature

* approximately 3 eggs

1 tsp pure vanilla extract

1 box Odense Almond Paste, grated

2 c powdered sugar

14 oz. package sweetened flaked coconuts

CHOCOLATE

2 c chocolate

* I used E. Guittard Bittersweet Chocolate

COCONUT MACAROON INSTRUCTIONS

• Preheat oven to 325˚F.

• Line two cookie sheets with parchment paper.

• In a large bowl beat egg whites and extract until firm, but not dry.

* I have no idea what "firm, but not dry" means, so I just beat it until it was almost at stiff peaks.

• In a separate bowl beat almond paste, sugar and coconut until the texture of small crumbs.

• Gently fold mixtures together.

• Drop tablespoons of dough 1 inch apart onto cookie sheets (small ice cream scoop with a wire release works well).

* I made my cookies about the size of a golf ball.

• Bake for 16 minutes, or until lightly browned on bottom and firm to the touch.

* I baked mines for 24 minutes.

• Cool cookies on a wire rack.

CHOCOLATE INSTRUCTIONS

• Have cookie sheet with parchment paper prepared.

• Melt chocolate in a double boiler.

• Dip the bottom of the coconut almond macaroons into the melted chocolate and place onto the cookie sheet.

• Drizzle left over chocolate with a spoon/fork over the macaroons.

• Refrigerate to set chocolate.

** ADDIECAKES' NOTES **

• Crumble the almond paste with your fingers if you don't have a grater.

• The size of your cookie will change the baking time, so adjust accordingly.

• Rotate your cookie sheet half way through for even browning.

• The cookies are still soft as they come out of the oven, so let the cookies cool for 5-10 minutes on the cookie sheet before transferring onto a wire rack.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING