(from Odense Almond Paste)
Yields about 30 cookies
Prep time: 20 minutes
Bake time: 20 minutes
1/2 cup egg whites, room temperature
1 teaspoon pure vanilla extract
1 (7 ounce) box Odense Almond Paste, grated
2 cups powdered sugar
14 ounce package sweetened flaked coconut
Optional (but highly recommended!) melting chocolate to drizzle over cookies
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. In a large bowl beat egg whites and extract until firm but not dry. In a separate bowl beat almond paste, sugar and coconut until the texture of small crumbs.
Gently fold mixtures together. Drop tablespoons of dough one inch apart onto cookie sheets (small scoop with wire release works well). Bake for 13 minutes or until lightly browned on bottom and firm to touch. Cool cookies on wire racks.
Melt 3/4 cup dark chocolate chips in microwave. Using a fork, drizzle the chocolate over cookies in a back and forth pattern.
