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Preheat oven to 325°F. Line two large baking sheets with parchment paper; set aside. In a food processor, combine blanched almonds and 1 cup powdered sugar. Cover and process until very finely ground. Set aside.
In a large bowl, combine egg whites, salt and vanilla. Beat with an electric mixer on medium until soft peaks form (tips curl). Gradually add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating on high speed just until stiff peaks form (tips stand straight). Sprinkle about one-fourth of the almond mixture over the egg mixture; fold in with a large spatula. Continue sprinkling and folding in almond mixture, one-fourth at a time, until the two mixtures are combined.
Transfer macaroon mixture to a large pastry bag fitted with a large round tip (about 1/2-inch). Pipe half the macaroon mixture into 1-inch circles on prepared cookie sheets. Pipe remaining half of the macaroon mixture into 1-inch mounds on prepared cookie sheets. Sprinkle tops of mounds with finely chopped shredded coconut.
Bake about 10 minutes or just until set (cookies shouldn't crack). Cool cookies completely on cookie sheets on wire racks. Peel cookies from parchment paper.
Spread about 1/2 teaspoon lemon curd on the top of each of one-half of the rounds. Spread about 1/2 teaspoon raspberry jam on the top of each of remaining rounds. Top with cookie mounds, flat sides down.