Shelly's Recipe

CHOCONUT MACAROONS

Category: Cookies

1/4 cup sugar
2 tbsp almond paste (marzipan)
1 cup shredded sweetened coconut
1/3 cup miniature semi-sweet chocolate chips
3 large egg whites
1/2 tsp cream of tartar

Preheat oven to 325. Combine almond paste and sugar in a medium bowl. Using fingers, work paste into sugar completely. Add coconut and chocolate chips and stir to combine.

Beat egg whites until fluffy and add cream of tartar. 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 tspfuls onto light greased cookie sheet. Bake 20 minutes or until tops are lightly browned. Cool cookies 1 minute on sheets before removing for a wire rack to cool.