Sweet On You—Chocolate Coconut Almond Macaroons
8 oz blanched almonds
3 egg whites
1 cup extra fine sugar
3 oz bittersweet chocolate, melted in a double boiler and cooled until it is just warm but still pourable.
7 oz shredded sweetened coconut
Preheat oven to 350°F.
Process the almonds with 1/2 cup of sugar in a food processor until finely ground. Beat the egg whites with the remaining 1/2 cup of sugar until glossy and stiff. Using a large spatula, gently fold the almond mix and melted chocolate into the beaten egg whites.
Drop the mixture by the tablespoon onto a baking sheet lined with a Silpat mat or parchment. Bake 15-18 minutes. Cool on the baking sheet. Store in an airtight container up to five days.