At least an hour before you plan on making your macaroons, put marzipan in the freezer.
After marzipan is cold and hard, grate on box grater using the side with large holes.
In a medium pot over low heat, combine grated marzipan, shredded coconut, confectioners’ sugar, egg whites, almond extract, and salt. Gently stir until marzipan melts and mixture looks glue-esque. NOTE: The mixture should be warm, NOT hot. It should only reach around 120–125°F.
Remove pot from heat and allow to cool and thicken for 15 minutes.
Heat oven to 300°F. Line two baking sheets with parchment paper.
Place back oblaten (baking wafers) on baking sheets. Using a small cookie scoop, place a mound of macaroon batter on each wafer.
Bake 15–20 minutes, rotating pan halfway through baking time. When done, macaroons should be lightly golden.
While macaroons are still hot, gently push edges with a wet spoon to make ‘em more perfectly round, if desired.
Allow to cool on baking sheet for 10 or so minutes, then transfer to a wire rack to cool completely.