Chippy Macaroon Angel Cake

• 1-1/2 cups large egg whites (about 10)
• 1-1/2 cups confectioners' sugar
• 1 cup cake flour
• 1-1/2 teaspoons cream of tartar
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1/2 cup sweetened shredded coconut
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/2 cup sweetened shredded coconut, toasted

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
2. Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u0b0 for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely.
4. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut. Refrigerate any leftover topping.

egg whites, sugar, cake flour, cream of tartar, almond, vanilla, salt, sugar, chocolate chips, coconut, heavy whipping cream, sugar, coconut

Taken from www.tasteofhome.com/recipes/chippy-macaroon-angel-cake/ (may not work)