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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Desserts, Cookies, Cathe	3	Dozen

INGREDIENTS

20	oz	Almonds, blanched (can use whole or pieces)
3 1/2	c	Confectioner's sugar
3	lg	Egg whites, lightly beaten
1 1/2	c	Sugar
1 1/2	c	Confectioner's sugar
1	pk	Coconut, sweetened (large)
		Almond paste, broken into chunks
1	tb	Vanilla extract
		Salt
6	lg	Egg whites

INSTRUCTIONS

ALMOND PASTE
COOKIES
PREPARE ALMOND PASTE:  Process almonds in food processer until finely
chopped, almost almond butter. Add confectioners' sugar and process till
smooth.  Add egg whites.
Mixture should become very stiff and form a ball in the machine. If you
cannot get it to become evenly moistened, take the mixture out and knead it
on a board "floured" with confectioners' sugar. Divide the well-blended
paste into three equal batches.  (Can wrap well at this point to
refrigerate, up to a week.)
MAKE MACAROONS:  Make this recipe in a food processor in three batches. For
each batch use 1/2 Cup each granulated and confectioner's sugar, 1/3 of the
coconut and almond paste, 1/8 t salt, 1 t vanilla and 2 egg whites.
In processor bowl, combine granulated sugar and coconut. Process about 2
minutes or until the coconut is finely ground. Add the confectioners' sugar
and the almond paste. Process until the mixture resembles cornmeal. With
the machine running, add the salt, vanilla and egg whites. Process until
the mixture is evenly moistened.
Drop mixture by teaspoonsful onto a cookie sheet covered with brown paper.
Bake at 325 degrees F. for 15-20 minutes, or until the macaroons are
lightly browned. Remove from oven and place brown paper on a damp towel.
When cookies are slightly cooled, use a spatula to remove them; place them
in an air-tight container so they will remain chewy. Makes 3 to 4 dozen
small cookies or 18 large ones.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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