Ground almonds and chocolate chips add interest to these simple cookies that are great for Passover because they contain no flour.
YIELDS 3 dozen cookies
- ¾ cup slivered almonds
- 1⅓ cups sugar, divided
- 2 cups coconut
- 3 egg whites
- 1 teaspoon vanilla
- 2 cups miniature chocolate chips
Preheat oven to 350°F. Line cookie sheets with Silpat liners and set aside.
In food processor or blender, combine almonds with ⅓ cup sugar and process or blend until particles are fine. Stir in coconut and mix well.
In large bowl, beat egg whites until foamy. Gradually add remaining 1 cup sugar, beating until stiff peaks form.
Fold in vanilla, coconut mixture, and chocolate chips.
Drop by tablespoons onto prepared cookie sheets. Bake for 8 to 12 minutes, until cookies are light golden brown around edges and are set.
Cool on cookie sheets for 5 minutes, then remove to wire racks to cool.