Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Sugar

  2. 2 tablespoons 30ml Almond paste

  3. 1 cup 93g / 3 1/3oz Shredded coconut

  4. 2 oz 56g Mini semi-sweet chocolate chips about - (1/3 cup)

  5. 3 oz 85g Egg whites (large)

  6. 1/4 teaspoon 1 1/3ml Cream of tartar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 325 degrees. Lightly grease cookie sheets; set aside. In medium bowl, with hands mash almond paste and sugar together until completely mixed. Stir in coconut and chocolate chips until well mixed; set aside. In clean, ungreased medium bowl, whip egg whites on high speed till fluffy. Add cream of tartar and beat until stiff. Mix half of stiff egg whites into coconut mixture until lightened. Gently fold in remaining egg whites. Drop rounded teaspoonsful onto prepared cookie sheets. Bake at 325 degrees until peaks are lightly browned, about 20 minutes. Let set on cookie sheets for 1 minute, then remove to cool on rack. This recipe yields ?? cookies.


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