Ingredients50 m servings 62 cals
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
- In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Per Serving: 62 calories; 3 g fat; 8.7 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition
ReviewsRead all reviews 3
I doubled this recipe. Mixing the sugar and the almond paste took a lot of unexpected work, my fingers were so cramped up. Eventhough I packed the coconut when I measured it, I had to add extra ...
I mixed the chocolate chips in the mix as the recipe called for, but they didn't melt completely. I think it would be better to melt the chocolate chips first then drizzle it on top. I didn't re...