Coconut-Almond Macaroons

Directions

1. 1

   ALMOND PASTE-------------------------------- 20 oz Almonds, blanched -(can use whole or pieces) 3 1/2 c Confectioner's sugar 3 lg Egg whites

2. 2

   Add confectioners' sugar and process till smooth

3. 3

   Add egg whites

4. 4

   Mixture should become very stiff and form a ball in the machine

5. 5

   If you cannot get it to become evenly moistened, take the mixture out and knead it on a board "floured" with confectioners' sugar

6. 6

   Divide the well-blended paste into three equal batches

7. 7

   Can wrap well at this point to refrigerate, up to a week.) MAKE MACAROONS: Make this recipe in a food processor in three batches

8. 8

   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