Chocolate Coconut Almond Macaroons

• 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

1. In mixing bowl, combine sugars; mix well.
2. Work in almond paste until mixture resembles fine bread crumbs.
3. Stir in salt, vanilla, cocoa and coconut; mix well.
4. Add egg whites, one at a time, beating well after each addition.
5. Line cookie sheet with brown paper.
6. Drop or put through super shooter; make small mounds, 1 1/2 inches in size.
7. Bake 18 to 20 minutes at 325u0b0 or until lightly colored.
8. Cool by placing brown paper on damp towel; cookies will peel off easily.
9. Place in airtight container so cookies remain chewy.
10. Makes 3 dozen cookies.

sugar, confectioners sugar, almond paste, salt, vanilla, cocoa, coconut, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800909 (may not work)