About this recipe:These macaroons call for chocolate chips and coconut.
4 tablespoons caster sugar
2 tablespoons almond paste
75g desiccated coconut
100g chocolate chips
3 egg whites
1/2 teaspoon cream of tartar
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 170 C / Gas mark 3. Line baking trays with parchment 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 baking trays.
Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow macaroons to cool on baking tray for a few minutes before removing to a wire rack to cool completely.