Almond Macaroon Tart

• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 2-1/4 cups all-purpose flour
• 1 cup sugar
• 1 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 3/4 cup sweetened shredded coconut, divided
• 1 package (7 ounces) almond paste, crumbled
• 1 teaspoon almond extract
• 2 large egg whites

1. Preheat oven to 350u0b0. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom.
2. For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping.
3. Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

almonds, coconut, flour, sugar, butter, sugar, coconut, almond paste, almond, egg whites

Taken from www.tasteofhome.com/recipes/almond-macaroon-tart/ (may not work)