- Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours.
- Preheat oven to 350 degrees.
- Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart.
- Bake for 8−10 minutes, until light brown on outside.
Note: The macaroon dough can be done a couple days in advance of baking, kept in the fridge.