Almond Macaroons right out of the oven
Last year, we made Rubin Rodeo Granola for teacher gifts. This year, my daughter insisted we make cookies. Last night, I made a double batch of granola cookies- same as oatmeal cookies except with granola instead of oats.
Tonight, we made Almond Macaroons. These are different from the Coconut Almond Macaroons that I blogged about last week. The recipe for this one comes right off the side of the package of almond paste.
What is almond paste? It contains almonds, sugar, glucose syrup (another name for sugar) and water. Its similar to marzipan but with a bit more sugar.
Box of almond paste
Here’s my version of the recipe, its a winner.
Almond Macaroons
1/2 cup egg whites, room temperature
1 teaspoon vanilla extract
1 box Odense Almond Paste, grated (i shred it in the food processor)
2 cups powdered sugar
2 cups flaked coconut ( I use unsweetened)
1 cup sliced almonds
Preheat oven to 325 degrees.
Line 2 cookie sheets with parchment.
In a large bowl, beat egg whites and vanilla until firm, but not dry.
In separate bowl, mix grated almond paste, sugar, almonds and coconut together until you get the texture of small crumbs.
Gently fold mixtures together.
Drop teaspoons of dough 1 inch apart onto cookie sheets.
Bake for 18 minutes, or until lightly browned on bottom and firm to touch.
Cool cookies on wire racks.
Leave plain or drizzle with some melted chocolate.
ENJOY!
