Chocolate Coconut Almond Macaroons - cooking recipe

Ingredients

1/2 c. sugar
1/2 c. sifted confectioners sugar
1 (7 or 8 oz.) pkg. almond paste
1/8 tsp. salt
1 tsp. vanilla
3 Tbsp. Hershey's cocoa
1 c. finely chopped or grated coconut
2 large egg whites

Preparation

In mixing bowl, combine sugars; mix well.
Work in almond paste until mixture resembles fine bread crumbs.
Stir in salt, vanilla, cocoa and coconut; mix well.
Add egg whites, one at a time, beating well after each addition.
Line cookie sheet with brown paper.
Drop or put through super shooter; make small mounds, 1 1/2 inches in size.
Bake 18 to 20 minutes at 325\u00b0 or until lightly colored.
Cool by placing brown paper on damp towel; cookies will peel off easily.
Place in airtight container so cookies remain chewy.
Makes 3 dozen cookies.