Almond Macaroons 2

2 2/3 cup of coconut
2/3 cup of sugar
1/4 cup of flour
1/4 teaspoon of salt
4 egg whites
1 teaspoon of almond extract
1 cup of chopped almonds

Mix all ingredients well. Drop by teaspoonfuls on greased cookie sheet. Bake 20 minutes at 325ºF. Remove from pan immediately! 

Almond Macaroons 3

One 8 ounce tube of almond paste (1 c.)
1 cup of sugar
2 egg whites

In a large mixing bowl, crumble the almond paste and gradually add 1 cup sugar. Add the egg whites to the almond/sugar mixture and beat on high until smooth. (Dough will be stiff.) Insert large star tube in pastry bag; fill with dough. Using a slight, swirling motion, squeeze dough on well-greased cookie sheet; lift tube 1/4 inch from pan until dough breaks easily. Or, drop dough from teaspoon on well greased cookie sheet. Bake at 350ºF. for 15-18 minutes. Immediately remove from pan. Cool on rack. Makes about 3 dozen. 




Almond Macaroons 4

1 can almond paste
1 1/4 cup of  sugar
2 egg whites

Cut almond paste into small pieces in mixing bowl. Add sugar and egg whites and blend until very smooth. Line baking sheet with wax or brown paper. Spoon 1 tablespoon per cookie of the mix onto baking sheet and bake at 325ºF. for about 20 minutes. Cool and remove paper. 

Almond - Orange Peel Macaroons 5

1 cup of blanched almonds
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 egg whites
Peel of 1 large navel orange
2 tablespoons of potato starch
1/2 cup of  sugar

Blanche almonds in microwave (approximately 5 minutes on high). Preheat oven to 350ºF. Cover a cookie sheet with greased aluminum foil. Remove peel from orange with sharp knife or zester. Try not to include any white pith because it is bitter. Beat egg whites until stiff and set aside. Insert metal blade. Place the peel, potato starch and sugar in a work bowl and process for 30 seconds. Add almonds and spices. Process until well blended and almonds look like bread crumbs (not too fine), about 3 minutes. Remove mixture to a large bowl and fold in egg whites. Form into walnut-sized balls handling lightly or use melon scoop. Place balls on cookie sheet about 3 inches apart; they will spread out when baking. Bake at 350ºF. for 5 minutes. Turn oven to 400ºF. and continue baking until cookies are lightly brown (about 10 to 12 minutes). Cool before removing from cookie sheet to prevent crumbling. . Makes about 2 dozen.