| 1 | Preheat oven to 325d f. |
| 2 | Combine almond paste and sugar in a medium bowl. |
| 3 | Using your fingers, work paste into sugar completely. |
| 4 | Add coconut and chocolate chips and stir to combine. |
| 5 | In a clean medium-sized bowl beat egg whites until fluffy using absolutely clean beaters. |
| 6 | Add cream of tartar and beat on high until stiff peaks form. |
| 7 | Add half of beaten egg whites to coconut mixture and combine to lighten. |
| 8 | Fold in remaining whites gently being careful not to deflate. |
| 9 | Drop by rounded teaspoons onto lightly greased cookie sheets. |
| 10 | Bake 20 minutes until tops are lightly browned. |
| 11 | Cool 1 minute on cookie sheets before transferring cookies to a cool surface |
