Chocolate Coconut Almond Macaroons

1. 1

   In mixing bowl, combine sugars; mix well.

2. 2

   Work in almond paste until mixture resembles fine bread crumbs.

3. 3

   Stir in salt, vanilla, cocoa and coconut; mix well.

4. 4

   Add egg whites, one at a time, beating well after each addition.

5. 5

   Line cookie sheet with brown paper.

6. 6

   Drop or put through super shooter; make small mounds, 1 1/2 inches in size.

7. 7

   Bake 18 to 20 minutes at 325u00b0 or until lightly colored.

8. 8

   Cool by placing brown paper on damp towel; cookies will peel off easily.

9. 9

   Place in airtight container so cookies remain chewy.

* Per serving · 4 servings · Values may vary.

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