Coconut-Almond Macaroons

Look for canned almond paste alongside other baking ingredients at your market. Take these chewy cookies on your next picnic. Serve with iced chai tea.

Yield:

32 macaroons (serving size: 1 macaroon)

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 36 %
Fat 3.2 g
Satfat 2.5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 12.6 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 69 mg
Calcium 15 mg

Ingredients

3 tablespoons almond paste
1 teaspoon vanilla extract
4 large egg whites, divided
1 1/3 cups powdered sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 1/2 cups flaked sweetened coconut
1/2 cup granulated sugar

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. Drop dough by level tablespoons 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on wire rack.

Note:

Julianna Grimes,

June 2008