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Choconut Macaroons


1/4 cup White sugar
2 tablespoon Pure almond paste
1 cup Shredded coconut
1/3 cup Miniature chocolate bits
3 lg Egg whites
1/2 tsp Cream of tartar

Yield: 20 Cookies

Preheat oven to 325. Combine the almond paste and sugar in a bowl. Using your fingers, work the paste into the sugar completely. Add the coconut and chocolate bits and stir to combine. In a clean medium-sized bowl, beat the egg whites until fluffy with absolutely clean beaters. Add the cream of tartar and beat on high speed till stiff peaks form. Add half of the egg whites to the coconut mixture. Combine to lighten. Fold in the remaining whites gently, being careful not to deflate. Drop by rounded teaspoons onto lightly greased baking sheets. Bake for 20 minutes or till the tops are lightly browned. Cool for 1 minutes before transferring to a cool surface with a spatula.




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