1 can Solo Almond Paste
1 Egg White (extra large)
1/2 Cup Sugar
Optional Maraschino cherries
Preheat oven to 325 degrees. Line Cookie Sheets with parchment paper.
Break almond paste into small pieces and place food processor or mixer.
Add Sugar and mix well. Add the egg white and mix until moist and sticky;
about 2 minutes. Add 1/2 of a 7 oz. bag of flaked coconut and mix in.
Drop by Tablespoons onto lined cookie sheets about 1 inch apart.
May decorate with 1/2 maraschino cherry on top.
Bake 20 minutes on middle shelf, then move to upper shelf and bake
8 minutes or until light golden brown.
Move parchment and cookies off cookie sheet and on to cooling rack to cool.
