Almond Paste and Coconut Macaroons / Biscotti di Marzapane e Noce di Cocco

Directions

1. DIRECTIONSIt is best to make these in an electric stand mixer. Using the paddle attachment, add the almond paste to the bowl and break it up on low speed for 3 to 4 minutes until the almond paste looks like fine crumbs.
2. Add the sugar and beat on medium speed for 2 to 3 minutes. Add the egg whites, salt, almond extract, coconut and flour and continue mixing on medium speed until the mixture is smooth and sticking to the bottom of the bowl. Turn off the mixer; do not overbeat or the macaroons will not puff in the oven.
3. Transfer the mixture half at a time into a large pastry bag with a 1/2-inch plain tube (Ateco #806) or just use a tipless bag. Pipe out 1-inch rounds onto the parchment lined cookie sheets.
4. Dip a spoon in a cup of water and moisten and smooth the tops of each cookie. Sprinkle the sugar over the tops of each.
5. Bake for about 12 minutes or until they are golden and firm on the outside but still soft inside.
6. Cool the macaroons on the pans on racks.
7. Store between sheets of parchment paper in an airtight container.