Gourmet Galley: Macaroons a delight

Advocate staff photo by ARTHUR D. LAUCK  --  Guests will be asking for more when you serve Coconut-Almond Macaroons. Show caption
Advocate staff photo by ARTHUR D. LAUCK -- Guests will be asking for more when you serve Coconut-Almond Macaroons.

These delicious Coconut-Almond Macaroons are easy to make.

Their wonderful almond taste comes from the almond paste.

Almond paste is made from ground blanched almonds, sugar and glycerine or some other liquid. It comes in a can or tube-type roll that’s packaged in an oblong box. It’s generally in the baking section of the grocery store. The sizes I’ve seen range from 6 to 8 ounces. I used the 8-ounce can for this recipe.

The almond paste is mixed with sugar, egg whites, confectioners’ sugar and flaked coconut. I quickly mix this in the mixer. The egg whites give the macaroons a slight sheen.

I used the sweetened flaked coconut because that’s what I had on hand.

I have not tried them with the unsweetened coconut.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.