Chocolate Chip Macaroon Cookie Recipe

Ingredients
1/4 cup granulated sugar
2 tablespoons almond paste (marzipan)
1 cup shredded sweetened coconut
2 ounces mini semi-sweet chocolate chips(about 1/3 cup)
3 large egg whites
1/2 teaspoon cream of tartar

Hardware
Large bowl
Medium bowl
Cookie sheets
Cooking spray
Mixer

Step 1: Preheat oven to 325 degrees F.
Step 2: Lightly coat cookie sheets with cooking spray.
Step 3: In a large bowl, combine almond past and sugar. Using your fingers, work paste into sugar completely.
Step 4: Add coconut and chocolate chips and stir to combine.
Step 5: In a medium bowl, with an electric mixer on high speed, whip egg whites and cream of tartar until stiff peaks form.
Note: When working with whipped egg whites, the key is to not break them while adding ingredients. Slowly fold in ingredients until just combined, do not stir.
Step 6: Add half of egg whites to coconut mixture and slowly fold to combine.
Step 7: Fold in remaining whites gently, being careful to not deflate.
Step 8: Drop by rounded teaspoons onto prepared cookie sheets.
Step 9: Bake for 20 minutes, or until tops are lightly browned.
Step 10: Cool 1 minute on cookie sheets before transferring to cooling rack.

Make about 18 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more drop cookie recipes look here.

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