The ingredient list is short and the prep time minimal, so get into the kitchen and whip these up! (You'll understand later why this is such a bad pun. Think eggs.)
Difficulty Rating = Easy
Tools Required = Med-small bowl, Whisk, Stand Mixer (OR Large Bowl and Wooden Spoon), Scale (or measuring cup if you want to convert measurement), Half-Sheet Pan, Parchment, Cooling Rack
Prep Time = 15 min.
Bake Time = 20 min. depending on “chewiness” desired. Bake longer for more crunch.
7 oz. Marzipan paste – one roll if you are using the pre-made kind.
8 oz. Sugar
6 oz. AP Flour
5 oz. Unsweetened Coconut
3 Egg Whites – beaten to ‘frothy’
1 Whole Egg
Pre-heat oven to 375, move rack to center. Cover a half Sheet pan with parchment. Crumble Marzipan into bowl of stand mixer and add the Sugar and Whole egg. Mix (on 2-3) to smooth batter consistency. In a smallish bowl, whisk Egg Whites to Frothy and set aside. Slowly add Flour to stand mixer bowl. Remove bowl from mixer and fold in the Coconut. Fold in the frothy Egg Whites last so you don't lose all the air.
Place large, rounded spoonfuls – use a scoop for consistent size – on cookie sheet. Bake until goldy-brown on the points and the bottom, and very light in the crevasses. About 20 min, depending on oven and your tastes.
Cool on a rack. Store in an airtight container, or freeze up to six months. (Mine never last that long, though!)