Categories: Cookies
Yield: 20 servings
1/4 c Sugar
2 tb Pure almond paste
1 c Shredded sweetened coconut
1/3 c Mini semisweet choc chips
3 lg Egg whites
1/2 ts Cream of tartar
Preheat oven to 325d 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.
