1/2 pound almond paste

Add, gradually:

1 c. (each) sugar, coconut
3 egg-whites, unbeaten
1/2 c. shredded blanched almonds

Blend thoroughly; then sift in:

1/3 c. powdered sugar
2 tbsp. cake flour
1/8 tsp. salt

Cover cookie sheets with paper (not waxed); drop teaspoon of mixture on paper and flatten with fingers dipped in cold water; cover and let stand 2 hours or more. Bake 30 minutes at 300 degrees; put the paper on a damp cloth and remove the macaroons. Makes about 30.