Chocolate Crinkle Macaroons

• 7 ounces almond paste, grated
• 1 cup powdered sugar, firmly packed
• 14 cup cocoa, firmly packed
• 2 tablespoons flour
• 1 pinch salt
• 2 large egg whites (not extra-large)
• 12 teaspoon vanilla extract
• 12 cup powdered sugar

1. Combine almond paste, 1 cup powdered sugar, cocoa, flour, and salt in a mixing bowl.
2. Beat on a low speed until all ingredients are incorporated.
3. Add egg whites and vanilla.
4. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste.
5. Cover and chill dough for one hour.
6. Preheat oven to 325F Line cookie sheets with parchment.
7. Put 1/2 cup powdered sugar in a small bowl.
8. Drop dough into sugar using a level tablespoon measuring spoon or a lightly oiled cookie scoop.
9. Quickly turn dough (it is sticky) to cover with sugar.
10. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
11. Bake for 16-18 minutes or until firm on top.
12. Cool on wire rack.
13. Store in an airtight container up to 3 days.

almond paste, powdered sugar, cocoa, flour, salt, egg whites, vanilla, powdered sugar

Taken from www.food.com/recipe/chocolate-crinkle-macaroons-487943 (may not work)