These macaroons are made with almond paste rather than coconut, for those who either cannot eat sweetened coconut or don't like it (it also reduces the carbohydrate count so this recipe could be good for diabetics).
Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
Place remaining chopped pistachios in a shallow dish.
Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
They can be stored for up to 5 days at room temperature in an airtight container.