Coconut-almond Macaroons

This weapon is good at all points, good for defense and for attack, to guard our whole person or to strike through the joints and marrow of the foe. Like the seraph’s sword at Eden’s gate, it turns every way. You cannot be in a condition that the Word of God has not provided. The Word has as many faces and eyes as providence itself. You will find it unfailing in all periods of your life, in all circumstances, in all companies, in all trials, and under all difficulties. Were it fallible, it would be useless in emergencies, but its unerring truth renders it precious beyond all price to the soldiers of the cross.

C.H. Spurgeon

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

INGREDIENTS

20	oz	Almonds, blanched
		can use whole or pieces
3 1/2	c	Confectioner's sugar
3		Egg whites, lightly beaten
1 1/2	c	Sugar
1 1/2	c	Confectioner's sugar
1		Coconut, sweetened
		large
		Almond paste, broken
		into chunks
1	T	Vanilla extract
		Salt
6		Egg whites

INSTRUCTIONS

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

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1576 Calories From Fat: 825 Total Fat: 98.5g Cholesterol: 0mg Sodium: 268.3mg Potassium: 1515.5mg Carbohydrates: 141.3g Fiber: 20.6g Sugar: 110.4g Protein: 50.6g