Rocky Road Macaroons

1. 1

   Preheat oven to 350u00b0F Line a large baking sheet with parchment.

2. 2

   Stirring frequently, toast coconut and almonds in a dry skillet over a high heat until golden. Transfer to plate and refrigerate to cool.

3. 3

   In large bowl, beat Almond Paste with egg whites for 2 minutes or until a very smooth paste.

4. 4

   Whisk sugar and potato starch together. Add sugar mixture to almond mixture a tablespoon at a time, beating well between each addition. Beat until batter is smooth and shiny.

5. 5

   Fold coconut, almonds and chips into batter. Chill 15 minutes.

6. 6

   Drop chilled batter by tablespoons onto parchment. Bake 15 minutes or until cookie tips and bottoms are golden brown.

7. 7

   Cool baking sheet on wire rack. Remove cookies when completely cool and store in an airtight container.

No additional tips available.