Shelly's Recipe

ROCKY ROAD MACAROONS

Category: Cookies

1 cup sweetened shredded coconut
1 cup sliced almonds
1 (7oz) box Odense Almond Paste, grated
3 large egg whites, room temperature
3/4 cup sugar
2 tsp potato starch
1 cup chunk chocolate chips
1 cup mini marshmallows

Preheat oven to 350. Line a large baking sheet with parchment.

Stirring frequently, toast coconut and almonds in a dry skillet over a high heat until golden. Transfer to plate and refrigerate to cool.

In large bowl, beat almond paste with egg whites for 2 minutes or until a very smooth paste.
Whisk sugar and potato starch together. Add sugar mixture to almond mixture a tbsp at a time, beating well between each addition. Beat until batter is smooth and shiny. Fold coconut, almonds, chips and marshmallows into batter. Chill 15 minutes.

Drop chilled batter by tbsp onto parchment. Bake 15 minutes or until cookie tips and bottoms are golden brown. Cool baking sheet on wire rack. Remove cookies when completely cool and store in an airtight container.