Holidays are for Baking: My Favorite Macaroon Recipe
Holidays are for splurging on calories and budgets. These rich, sweet macaroons do both and are guaranteed to please coconut lovers.
Here’s my favorite macaroon recipe from the almond paste manufacturer, Odense, for you to try this season.
Coconut Almond Macaroons
Yield Yield: 35 cookies
Time 20 minutes to assemble 18-20 minutes to bake per tray
INGREDIENTS:
1/2 cup egg whites, room temperature
1 teaspoon pure vanilla extract
1-7 oz Almond Paste, grated
Sharon, note: Do not use marzipan, a presweetened almond paste.
2 cups powdered sugar
14 oz package sweetened flaked coconut
Optional: Melting chocolate, to drizzle over baked cookies
DIRECTIONS:
Preheat oven to 325°F. Line cookie sheets with parchment or Silpat® non-stick sheet
In large bowl, beat egg whites and extract until firm, but not dry.
In a separate bowl beat grated 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 scoop with wire release works well).
Bake for 18-20 minutes, or until lightly browned on bottom and firm to the touch. Cool cookies on wire racks.
Leave plain or decorate with melted chocolate if desired.
Enjoy!
