coconut macaroons

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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

Preheat oven to 325*F.

1. In a large mixing bowl, whisk the egg whites until frothy. Add the remaining ingredients and mix by hand until well combined. 
2. 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.)
3. 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. 
4. Eat immediately or store in an airtight container to keep moist. 
   

French macarons

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 (adapted from Martha Stewart Parisian Macaroons)

1 1/4 cups plus 1 teaspoon confectioner's sugar

1 cup (4 ounces) finely ground, sliced blanched almonds

6 tablespoons fresh egg whites (from about 3 extra-large eggs)

pinch of salt

1/4 cup granulated sugar

1. To make the shells:  Preheat the oven to 350*F. In a medium bowl whisk together the confectioner's sugar and ground almonds. In the bowl of an electric mixer with the whisk attachment, whisk egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioner's sugar mixture until fully incorporated. 
2. Line baking sheets with parchment paper, set aside. Fit a pastry bag with a 3/8 inch #4 round tip and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving two inches between cookies. The batter will spread a little. Let stand at room temperature until dry and a soft skin forms on the top of the macarons and the shiny surface turns dull, about 15 minutes.
3. Bake with the door of the oven slightly ajar, until the surface of the macaron is completely dry, about 15 minutes. Remove baking sheets to a wire rack and let the macarons cool completely on the baking sheets.  Gently peel off the parchment. The tops are easily crushed, so take care when peeling the macarons off the parchment paper. Use immediately or store in an airtight container, refrigerated for 2 days or freeze for up to 1 month. 
4. To fill macarons (filling recipe follows): Fill a pastry bag with the filling. Turn macarons so that their flat bottoms face up. On half of them, pipe about 1 teaspoon of filling. Sandwich with remaining macarons, flat side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

macaron filling

3 large egg whites

1 cup sugar

1 cup (2 sticks) unsalted butter, at room temperature cut into pieces

1. In the bowl of an electric mixer whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water, and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
2. Transfer bowl to the mixer, fitted with the whisk attachment. Whisk on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.