Choconut Macaroons

A twist on a classic.

Choconut Macaroons
from Mrs. Fields' Best Ever Cookie Book

Ingredients:

1/4 cup granulated sugar
2 tbsp almond paste
1 cup shredded sweetened coconut
2 ounces mini semisweet chocolate chips (about 1/3 cup)
3 large egg whites
1/2 tsp cream of tartar

Preparation:
1. Preheat oven to 325 degrees 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.

2. In another medium bowl, beat eggs 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.

3. Drop by rounded teaspoons onto lightly greased cookie sheets. Bake for 20 minutes, or until tops are lightly browned. Cool 1 minute on the cookie sheets before transferring to a cool surface.

Tine's Notes: I used regular chocolate chips so these spread a little more than I would have liked but they came out fine. Crunchy on the outside and chewy on the inside!