——————————–ALMOND PASTE——————————– 20 oz Almonds, blanched
-(can use whole or pieces) 3 1/2 c Confectioner’s sugar
3 lg Egg whites, lightly beaten
———————————-COOKIES———————————- 1 1/2 c Sugar
1 1/2 c Confectioner’s sugar
1 pk Coconut, sweetened
-(large) 1 x Almond paste, broken
-into chunks 1 tb Vanilla extract
Salt 6 lg Egg whites
PREPARE ALMOND PASTE: Process almonds in food processer until finely chopped, almost almond butter. Add confectioners’ sugar and process till smooth. Add egg whites. Mixture should become very stiff and form a ball in the machine. If you cannot get it to become evenly moistened, take the mixture out and knead it on a board “floured” with confectioners’ sugar. Divide the well-blended paste into three equal batches. (Can wrap well at this point to refrigerate, up to a week.) MAKE MACAROONS: Make this recipe in a food processor in three batches. For each batch use 1/2 Cup each granulated and confectioner’s sugar, 1/3 of the coconut and almond paste, 1/8 t salt, 1 t vanilla and 2 egg whites. In processor bowl, combine granulated sugar and coconut. Process about 2 minutes or until the coconut is finely ground. Add the confectioners’ sugar and the almond paste. Process until the mixture resembles cornmeal. With the machine running, add the salt, vanilla and egg whites. Process until the mixture is evenly moistened. Drop mixture by teaspoonsful onto a cookie sheet covered with brown paper. Bake at 325 degrees F. for 15-20 minutes, or until the macaroons are lightly browned. Remove from oven and place brown paper on a damp towel. When cookies are slightly cooled, use a spatula to remove them; place them in an air-tight container so they will remain chewy. Makes 3 to 4 dozen small cookies or 18 large ones.