"These cookies call for chocolate chips and coconut." — Christine
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miniature semisweet chocolate chips
cream of tartar
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 to make the egg whites less runny. I used a small cookie scoop to get a nice mound of coconut. They kind of fell apart on the sheet but I just reshaped them and they held their shape when baked. After all that I was very pleased with the end result. They turned a nice golden brown and didn't ooze the egg whites out the bottom. I couldn't stop eating them either. They are so addicting. The almond paste is secret ingredient in these. It's a good idea to put the mini chips in the macaroon rather than dipping them in chocolate, easier too. Good recipe to try if you like coconut and chocolate. I will make again, just will have to find a short-cut with the almond paste and sugar, maybe have my husband do it. :)
Not a recipe I would waste my time nor money on again
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 really care for the way they came out.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 27
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