Chocolate, Coconut, and Almond Snowdrops

Ingredients

• 0.3 cup almonds toasted sliced
• 0.3 teaspoon cream of tartar 
• 4 large egg whites 
• 0.1 teaspoon salt 
• 0.3 cup semisweet chocolate minichips 
• 0.8 cup sugar 
• 0.3 cup coconut or sweetened flaked toasted

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 27
2. Place first 3 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Gently fold in coconut, almonds, and minichips.
3. Drop batter by slightly rounded tablespoons 1/2 inch apart onto baking sheets lined with parchment paper.
4. Place 1 pan on bottom oven rack and 1 pan on middle rack.
5. Bake at 275 for 30 minutes. Rotate pans; bake an additional 30 minutes or until cookies are dry.
6. Remove cookies from pans; cool completely on wire racks.