Do Not Double This Recipe!
Macaroons:
2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites

Triple Nut Butter Buttercream:
1/2 cup butter, at room temperature 1/2 cup Maple &; Cinnamon or Maple &; Fragrant Ginger Triple Nut Butter, room temp
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

Equipment: Pastry bag with round tip

Make the Macaroons: Preheat the oven to 300 degrees F. Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.