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  • 1 lb. of almond paste
  • 1 1/4 cups of sugar
  • 3 or 4 egg whites depending on the size of the eggs (3 if jumbo, 4 if extra large)
  • 1 cup of shredded sweetened coconut (optional)
  • 1 tsp. of vanilla (optional)


  • Preheat the oven to 325ºF.
  • Mix the coconut (optional) and sugar on slow speed with a mixer until they are well blended.
  • Add one egg white and mix until blended.
  • Add the almond paste in small amounts until the mixture is well blended.
  • Add the rest of the egg whites and mix until smooth.
  • Refrigerate this batter for two hours if you expect to use this as a drop cookie recipe using a conventional, greased cookie tray.
  • Drop about two teaspoons of batter per cookie, leaving two inches clearance on all sides Bake for 15 or 20 minutes or until light golden or tan around the edges.
  • Let the macaroons cool on the tray and then remove them gently with a flat spatula and transfer them to a wire cooling rack. 

Macaroons should be eaten immediately or put into an airtight container and refrigerated.

This recipe makes about 60 cookie macaroons or 36 mini-muffin size macaroons or 24 to 32 macaroon pieces/rectangles.


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