Coconut-Almond Macaroons

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and salt. Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut.

3. 3

   Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture.

4. 4

   Drop dough by level tablespoons 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350u00b0 for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on wire rack.

* Per serving · 4 servings · Values may vary.