| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 2 |
tb |
Pure almond paste |
| 1 |
c |
Shredded sweetened coconut |
| 1/3 |
c |
Mini semisweet chocolate chips |
| 3 |
lg |
Egg whites |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
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.
Formatted by BXGT29B
Recipe by: Leanda Goss <ldgoss@METRONET.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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