Ingredients

How to make it

  • In mixer, add egg whites and mix until quite frothy but not so much as to make a meringue.
  • Add salt and pre-sifted confectioner's sugar to frothing egg whites.
  • Turn down mixer to a low speed and add coconut and almond paste and extracts. Mix till well combined.
  • Grease your cookie sheets.
  • I used my hands, but scoop up and do your best to make balls (it will be slightly sticky) and place 1-1/2 inches apart onto cookie sheet.
  • Bake in slow oven 325 degrees for about 20-30 minutes (depending upon your oven) on the middle rack in your oven.
  • Check in on macaroons, once they are evenly browned on the outside, they are ready.
  • Remove quickly from cookie sheets and let cool on cooling racks.
  • These freeze super well, keep extra long and are super tasting as an added cookie to a scoop of sherbet...
  • Enjoy!

Reviews & Comments 6

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    " It was excellent "
    bobbijo ate it and said...
    Love this recipe...another 5!
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    " It was excellent "
    lunasea ate it and said...
    Ooooh yeah - love the use of almond paste in yours. Thanks for the recipe...
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    I am loving this one. Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    oh yeah! Deeee-licious
    jett
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    " It was excellent "
    minitindel ate it and said...
    yummmmmmmmmm i love these good one there......
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    If it's coconut, I'm all over it! Thanks for sharing this delight! j
    Was this review helpful? Yes Flag

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