Coconut Almond Macaroons

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Another of my husband’s favorite cookies.  I usually make these for him for Christmas, but didn’t get to it this year.  So I thought I’d add a little food coloring and make him a Valentine’s surprise.

This recipe is thanks to the Odense Almond Paste website — and my marzipan-loving husband!

Coconut-Almond Macaroons

1/2 c egg whites, room temperature

1 tsp vanilla extract

food coloring, if using

1 7-oz box Odense Almond Paste, grated (I have also used Solo Almond Paste, 8 oz. and it works fine if not better)

2 c powdered sugar

14-oz package sweetened flaked coconut

Melting chocolate to drizzle over cookies (optional)

Preheat oven to 325°. Line cookie sheets with parchment.

In large bowl beat egg whites and extract (and food coloring, if using) 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″ apart on cookie sheets (I use my small cookie scoop).

Bake for 18-20 min. or until lightly browned on the bottom and firm to the touch.  Cool cookies on wire racks.  Leave plain or decorate with melted chocolate, if desired.

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