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Step 1: Preheat oven to 325 degrees F.
Step 2: Lightly coat cookie sheets with cooking spray.
Step 3: In a large bowl, combine almond past and sugar. Using your fingers, work paste into sugar completely.
Step 4: Add coconut and chocolate chips and stir to combine.
Step 5: In a medium bowl, with an electric mixer on high speed, whip egg whites and cream of tartar until stiff peaks form.
Note: When working with whipped egg whites, the key is to not break them while adding ingredients. Slowly fold in ingredients until just combined, do not stir.
Step 6: Add half of egg whites to coconut mixture and slowly fold to combine.
Step 7: Fold in remaining whites gently, being careful to not deflate.
Step 8: Drop by rounded teaspoons onto prepared cookie sheets.
Step 9: Bake for 20 minutes, or until tops are lightly browned.
Step 10: Cool 1 minute on cookie sheets before transferring to cooling rack.
Makes about 18 cookies.