Saturday, September 14, 2013

Coconut Macaroons

Macaroons are a cookie that is generally already gluten free... But I have my favorite recipe.  I'm posting this recipe as a preface to a post about the most amazing cake/torte you will ever have.  Make sure to check back for the next recipe you will need to make the torte.

One note, make sure you read the almond paste ingredients carefully, they are not all gluten free.  I use this one, it comes in an 8 ounce can.

Coconut Almond Macaroons
From the side of the Odense Almond Paste package
Makes approx. 35 cookies

1/2 cup egg whites, room temperature
1 teaspoon pure vanilla extract
7 ounces almond paste, one can minus about 2 T
2 cups powdered sugar
14 ounce package sweetened flaked coconut

Preheat oven to 325°F.
Line two cookie sheets with parchment. In a large bowl, beat egg whites and extract until firm, but not dry. In food processor using the chopping blade, combine almond paste, sugar and coconut and mix until the texture of small crumbs. Gently fold mixtures together. Drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well). Bake for 18 minutes, or until lightly browned on bottom, and firm to touch. Cool cookies on wire racks. Leave plain or decorate with chocolate if desired.