Rocky Road Macaroons

Directions

1. 1
   Preheat oven to 350°F Line a large baking sheet with parchment.
2. 2
   Stirring frequently, toast coconut and almonds in a dry skillet over a high heat until golden. Transfer to plate and refrigerate to cool.
3. 3
   In large bowl, beat Almond Paste with egg whites for 2 minutes or until a very smooth paste.
4. 4
   Whisk sugar and potato starch together. Add sugar mixture to almond mixture a tablespoon at a time, beating well between each addition. Beat until batter is smooth and shiny.
5. 5
   Fold coconut, almonds and chips into batter. Chill 15 minutes.
6. 6
   Drop chilled batter by tablespoons onto parchment. Bake 15 minutes or until cookie tips and bottoms are golden brown.
7. 7
   Cool baking sheet on wire rack. Remove cookies when completely cool and store in an airtight container.