Growing up, one thing I always remembered around the holidays was my Aunt Maddie’s macaroons. She would always have those on hand along with her famous fudge and other sweet treats. When I saw this recipe in the December 2009 issue of Cooking Light, I thought that it would be perfect for the holidays.
Try it and start a family tradition of your own…
COCONUT ALMOND MACAROONS
Recipe courtesy of Cooking Light, December 2009
- 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
- Preheat oven to 350º.
- Combine almond paste, 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 mixer.
- Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 350° for 17 minutes or until firm. Cool on pans 2 to 3 minutes on a wire rack.
- Remove cookies from pan and cool completely on wire rack.
Yields 32 cookies.