Coconut Marzipan Cookies

These cookies are so good. If you love a chewy, almond-flavored cookie, you will like these too. I used a package of inexpensive marzipan that I brought back from Germany. My package was 200 grams, which is a little over 7 ounces.

We're going to Portland, OR for the weekend, I can't wait to get out of town and go somewhere different! Yes, it will be raining there, but it's supposed to rain here all weekend anyway. ;)


Coconut Marzipan Cookies

7oz marzipan
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg and one egg white, room temperature
1/4 teaspoon pure almond extract
3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
1/2 cup unsweetened coconut flakes
colored sugar

1. Preheat oven to 350°. Grease 2 cookie sheets or line with parchment.
2. Mix marzipan, butter and 1 cup of sugar in stand mixer. Beat until well combined. Add egg and egg white, and almond extract. Beat on high for 3 minutes.
3 Sift flour with baking powder and salt. Add flour mixture, oats and coconut to almond mixture. Mix until combined. Form into 1" balls and place on prepared sheets. I used a medium cookie scoop with a wire release.
4. To slightly flatten balls, dip a flat bottomed glass into granulated sugar and press down lightly. Leave plain or, depending on the occasion, sprinkle with colored sugar.
5. Bake for 8-10 minutes. Remove from oven and cool on wire racks. Store in an air-tight container between layers of wax paper.

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