I was looking for a gluten-free recipe to have under my belt and came across coconut macaroons. I don't know if this recipe will stick, but it was a success in the eyes of the people ate them!
This recipe is on the back of a Odense tube of almond paste.
Coconut Almond Macaroons
1/2 cup egg whites, room temperature
1 teaspoon pure vanilla extract
7 oz box Odense Almond Paste, grated
2 cups powdered sugar
14 oz package sweetened flaked coconut
Optional: Melting chocolate, to drizzle over cookies
1. Preheat to oven to 325°F with oven rack in center. Line cookie sheets with parchment paper.
2. With a mixer beat the egg whites until frothy and white. Add the vanilla and beat until egg whites hold a peak but are not stiff or dry. Using a rubber spatula scrape the egg whites carefully into a large bowl.
3. In a separate bowl beat grated Almond Paste, sugar and coconut until the texture of small crumbs.
4. Add coconut mixture to egg whites. Using a rubber spatula gently fold together until all ingredients are mixed together.
5. Drop tablespoons of dough 2 inches apart onto cookie sheets. Bake cookies one sheet at a time for 16 minutes, or until lightly browned on bottom, and firm to touch.
6. Place cookie sheets on wire racks to cool cookies.
7. Cover with chocolate, if you want, how ever you want. (I dipped the bottoms in melted chocolate bark).
They weren't getting the color I wanted them to on top, so after they were baked (took longer than directed) I put them under the broiler to give them a nice toasted look.
I really enjoyed the crunchiness that toasted the coconut brought to the cookie. Still soft on the inside though. Good stuff.