• 1¾ cups (about 9 ounces) whole natural almonds
• 1 tbsp pure maple syrup or packed brown sugar, preferable dark
• ²\³ cup plus 1 tbsp white or light brown granulated sugar

• 1 cup shredded unsweetened coconut 
• 1 tsp amaretto, or ½ tsp kosher-for-Passover almond extract (optional)
• 4 large egg whites
• Pinch of salt

1. Preheat the oven to 350 degrees F. Line a baking sheet with foil. Toss the almonds with the maple syrup or brown sugar and spread them out in a single layer on the baking sheet. Toast until very fragrant, 10-12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
   
   
2. In a food processor, grind the cooled almonds with half of the sugar, using the pulse motion, until finely ground. Combine the ground nuts, coconut, and amaretto or almond extract, if you are using it, in a large bowl.
   
   
3. Beat the egg whites in another bowl with the slat until they form soft peaks. Gradually add the remaining sugar and continue beating until stiff but not dry. Gently fold the whites into the almond-coconut mixture.
   
4. Line a cookie sheet with parchment paper. (You will probably need either to use 2 cookie sheets or work in batches.) Drop heaping tbsp of batter on the cookie sheet about 2 inches apart. Flatten the top slightly. Bake for about 15 minutes, or until just dry to the touch and light golden with pale brown edges. Remove the sheet from the oven and transfer to a rack to cool or slide the parchment paper off.
   
   
5. Don't remove the macaroons until they have cooled completely, then carefully separate them. They store well in airtight containers for at least 5 days.
   

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