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.
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
How to Make It
Preheat oven to 350°.
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.
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.
I had some almond past I needed to use, so tried this recipe. These cookies are crispy and light on the outside, gooey and chewy on the inside, just like they should be. They only needed 15 min baking, rather than 20, so check them towards the end.
Do not try to make when humidity is high! These cookies are delicious; I know because of having them at someone else's home. I now have the heavy portion of the mixture in my refrigerator having given up on the meringue portion after 4 egg whites and a cup of sugar. Just won't form stiff peaks under my kitchen conditions.