Almond Macaroon Tart

Name: Almond Macaroon Tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings.
Ingredients: 1 cup slivered almonds; 1 cup sweetened shredded coconut; 2-1/4 cups all-purpose flour; 1 cup sugar; 1 cup butter, softened; FILLING:; 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

My husband loves his aunt's special almond cake, but she’s very secretive about her recipe. So I used that idea to create something new—a nutty, golden-brown tart.—Elisa Thoreson, Englishtown, New Jersey

Ingredients

1 cup slivered almonds
1 cup sweetened shredded coconut
2-1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened
FILLING:
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

Directions

Preheat oven to 350°. 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.
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.
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.