Choconut Macaroons

By á-28

Ingredients

• 2 tb Pure almond paste
• 1 c Shredded sweetened coconut
• 1/3 c Mini semisweet chocolate
• 3 lg Egg whites
• 1/2 ts Cream of tartar
• 1/4 c Sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 325 degrees F.

Combine almond paste and sugar in a medium bowl. Using your fingers, work paste into sugar completely. Add coconut and chocolate chips and stir to combine.

In a clean medium-sized bowl beat egg whites until fluffy using absolutely clean beaters. Add cream of tartar and beat on high until stiff peaks form. Add half of beaten egg whites to coconut mixture and combine to lighten. Fold in remaining whites gently being careful not to deflate.

Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20 minutes until tops are lightly browned.

Cool 1 minute on cookie sheets before transferring cookies to a cool surface.