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.