Ingredients:

• 1 lb. of almond paste
• 1 1/4 cups of sugar
• 3 or 4 egg whites depending on the size of the eggs (3 if jumbo, 4 if extra large)
• 1 cup of shredded sweetened coconut (optional)
• 1 tsp. of vanilla (optional)

Directions:

• Preheat the oven to 325ºF.
• Mix the coconut (optional) and sugar on slow speed with a mixer until they are well blended.
• Add one egg white and mix until blended.
• Add the almond paste in small amounts until the mixture is well blended.
• Add the rest of the egg whites and mix until smooth.
• Refrigerate this batter for two hours if you expect to use this as a drop cookie recipe using a conventional, greased cookie tray.
• Drop about two teaspoons of batter per cookie, leaving two inches clearance on all sides Bake for 15 or 20 minutes or until light golden or tan around the edges.
• Let the macaroons cool on the tray and then remove them gently with a flat spatula and transfer them to a wire cooling rack.