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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
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