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1
Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside.
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2
In a food processor, combine blanched almonds and 1 cup of the powdered sugar.
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3
Cover and process until very finely ground.
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4
Set aside.
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5
In a large bowl, combine egg whites, salt, and vanilla.
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6
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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7
Gradually add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating on high speed just until stiff peaks form (tips stand straight).
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8
Sprinkle about one-fourth of the almond mixture over the egg mixture; fold in with a large spatula.
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9
Continue sprinkling and folding in almond mixture, one-fourth at a time, until the two mixtures are combined.
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10
Transfer macaroon mixture to a large pastry bag fitted with a large round tip (about 1/2-inch).
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11
Pipe half the macaroon mixture into 1-inch circles on prepared cookie sheets.
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12
Pipe remaining half of the macaroon mixture into 1-inch mounds on prepared cookie sheets.
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13
Sprinkle tops of mounds with finely chopped shredded coconut.
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14
Bake in a preheated oven about 10 minutes or just until set (cookies shouldn't crack).
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15
Cool cookies completely on cookie sheets on wire racks.
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16
Peel cookies from parchment paper.
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17
Spread about 1/2 teaspoon lemon curd on the top of each of one-half of the rounds.
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18
Spread about 1/2 teaspoon raspberry jam on the top of each of remaining rounds.
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19
Top with cookie mounds, flat sides down.
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20
To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover.
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21
Store at room temperature for up to 3 days or freeze for up to 3 months.
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22
To serve, thaw cookies if frozen.
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23
Fill as directed in prior step.
