Aunt Lena’s Almond Macaroons

Preheat oven 325 degrees

1 8 oz can pure almond paste

3 extra large egg whites

¼ cup shredded sweetened coconut

2/3 cup sugar

In a medium sized bowl, mash almond paste with a fork, breaking up lumps.

Put paste in an electric mixer (or hand held).

Add sugar and mix on low speed.

Add one egg white at a time and increase speed to medium.

Create a uniform pasty consistency.

Sprinkle in shredded coconut and mix to combine.

Line cookie sheets with parchment paper or lightly grease and flour.

Using a tablespoon, scoop out mixture and roll gently into 1-inch size balls.

Place on cookie sheet and space by 2 inches.

Bake 12-15 minutes until slightly brown.

Allow to cool.

(These are great for Passover, but can be enjoyed all year round.

I usually make two separate batches since they are gobbled up so quickly!

They also freeze quite well).

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