Coconut Almond Macaroons

Preheat oven to 350°.

Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended.

Combine powdered sugar, baking powder, and salt.

Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut.

Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture. Scoop the mixture into a pastry bag fitted with a large star tip. Pipe the mixture into 2 tablespoon dollops about 2 inches apart onto a baking sheet lined with parchment paper. Then slightly flatten each one to get a rounded shape. Try to keep the pointed edges intact as these get brown and crunchy.

Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack.

Remove cookies from pan, garnish with optional almonds, and cool completely on wire rack.