CNYEats A Taste of Utica Macaroon Cookies

by Joanne on February 5, 2012

Posted by Toni (Leone) Guzski and found on page 157 of our book A Taste of Utica,


is a gluten free (there’s no flour to worry about!), delicious little delight called a Macaroon cookie.


Makes 3 dozen

  • 1/2 cup almond paste
  • 2 cups confectioners sugar
  • 1/2 cup of egg whites
  • 5 cups flaked coconut
  • 1 tsp. vanilla extract
  • 3 dozen Maraschino cherry halves

Blend the almond paste with the sugar until it reaches an even texture.

Beat the egg whites to a soft peak then fold them into the almond paste.

Mix in the vanilla and the coconut.

Drop on a well greased cookie sheet (or line with parchment) by tablespoons.  Put 1/2 cherry on top and bake for 20 – 25 minutes or until light brown.

Cool on a rack.


What a light, sweet treat.  This ones a keeper!


Next week:  Taralli – Italian Biscuits

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  • At 2012.02.06 03:30, Medeja said:

    They look and sounds really great! I just have question what is almond paste? Is it possible to make it at home?

    • At 2012.02.06 08:28, Joanne said:

      It’s easy to make. This one’s from Taste of Home:

      •1-1/2 cups blanched almonds
      •1-1/2 cups confectioners’ sugar
      •1 egg white
      •1-1/2 teaspoons almond extract
      •1/4 teaspoon salt

      •Place almonds in a food processor; cover and process until smooth. Add the confectioners’ sugar, egg white, extract and salt; cover and process until smooth.
      • Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.

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