These cookies were delicious! I’m so glad I didn’t add any other sugar, since the almond paste and the coconut already are sweet. The first time I baked it, I didn’t have a food processor, and they came out liquidy. Definitely use/borrow a food processor to make these! A lot of folks recommend using Solo canned almond paste instead of Odense. I only had Odense, so I just went ahead and used it. They still came out yummy.
1/2 cup shredded, sweetened coconut
1/2 cup almonds
12 oz almond paste (I used the Odense brand, some suggest use Solo if you have it)
4 egg whites
1 1/2 cup pine nuts
butter/oil spray to grease pan
- Preheat oven to 300 degrees F. Line 2 cookie sheets with aluminum foil, and lightly grease foil.
- Cut up almond paste into 1/2-1 inch pieces and place into food processor. Add coconut into food processor and process until smooth.
- Add almonds into food processor. Continue to process until the mixture becomes semi-fine (does not need to be as fine as flour, just little pieces).
- Add in 2 egg whites; process until smooth. You’ll notice that the food processor has a slightly hard time with the wet mixture, that is ok.
- Remove mixture from food processor and refrigerate for 20 minutes.
- Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate.
- After 20 minutes, remove batter from fridge. You might find it helpful to lightly flour your hands, though I didn’t need to. Roll dough into 1 inch balls.
- Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 inch round.
- Bake 18-22 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute.
- Be careful when transferring to wire rack to cool. Some of the cookies might stick a little bit. Let cool for another 10 minutes and enjoy!