2 large egg whites
1 7-ounce bag sweetened coconut
1/4 cup sugar
1/4 teaspoon almond extract
1/2 cup grated almond paste
pinch of sea salt
- In a large mixing bowl, whisk the egg whites until frothy. Add the remaining ingredients and mix by hand until well combined.
- Form little haystacks, about a heaping teaspoon in size, using your finger tips and palm. (Have a bowl of water near by for dipping sticky fingers while shaping.)
- Place cookies on a parchment-lined baking sheet, and bake for about 25 to 30 minutes, until a nice golden brown and set. Let cookies sit at room temperature until cool.
- Eat immediately or store in an airtight container to keep moist.
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