- 1 3/4 c confectioners’ sugar
- 1 c almond flour
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/4 c granulated sugar
- 3 drops food coloring (must be gel)
- 1/2 tsp coconut extract
- 2 sticks unsalted butter, room temperature (softened)
- 2 1/2 c confectioner’s sugar
- ¼ c cream
- 2 tsp coconut extract
- 1/4 tsp salt
- Preheat oven to 300 and get a baking sheet ready with a SilMat.
- In a medium-sized bowl, sift your flour and confectioner’s sugar.
- In your mixer with the whisk attachment, beat the egg whites on medium speed until frothy texture. Increase the mixer’s to medium-high and add the granulated sugar – beat until they form stiff peaks and are shiny (which should not move when you lift the whisk).
- Using a rubber spatula, hand fold in the meringue to the flour/sugar mixture, turning the bowl 180 degrees with each fold. Once combined, add extract and food coloring.
- Spoon batter into piping bag and make 1 1/2 inch circles. Each cookie will need a match, so make sure your sizing is consistent.
- Let them rest for at least 45 minutes until they form a skin. You should be able to gently touch the top and not get batter on your finger.
- Bake for about 20 minutes, or until they are set, but not browned.
- Let cool completely before peeling them off the parchment paper. If your feet are sticking to the paper, it means they are undercooked, so let them cool completely and set.
In the mixer with the whisk attachment, cream the butter. Add confectioner’s sugar, salt and extract. Mix until light and fluffy. Spoon into piping bag and put a small dollop on a cookie, and then sandwich it with a matching size.