Although many think of macaroons as a combination of ground almonds (or paste) and egg whites, others like their macaroons to contain sweetened coconut. This version combines both flavors to great effect. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.
Makes 32 Macaroons
- 3 tablespoon almond paste
- 1 teaspoon vanilla extract
- 4 large egg whites divided
- 1⅓333 cup powdered sugar
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 3½ cup flaked sweetened coconut
- ½ cup granulated sugar
- ¼ cup blanched slivered almonds (optional)
Preheat oven to 350Â°. Combine almond paste, 1 teaspoon 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 mixture, 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 stiff peaks form. Gently fold egg white mixture into coconut mixture. Scoop the mixture into a pastry bag fitted with a large star tip. Pipe the mixture into 2 tablespoon dollops about 2 inches apart onto a baking sheet lined with parchment paper. Then slightly flatten each one to get a rounded shape. Try to keep the pointed edges intact as these get brown and crunchy. Bake at 350Â° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, garnish with optional almonds, and cool completely on wire rack.