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1/4 cup Sugar
2 tablespoon Pure almond paste
1 cup Shredded sweetened coconut
1/3 cup Mini semisweet choc chips
3 large Egg whites
1/2 teaspoon 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.
2 tablespoon Pure almond paste
1 cup Shredded sweetened coconut
1/3 cup Mini semisweet choc chips
3 large Egg whites
1/2 teaspoon 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.