Diane’s Almond Joy Macaroons

3 egg whites, room temperature

3/4 cup granulated sugar

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

pinch of fine salt

2 cups unsweetened shredded or grated coconut

1/3 cup all purpose flour

1/3 cup sliced almonds

1 cup semi sweet chocolate chips

1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Fill a small bowl with 1 cup of water and set aside.
2. Pulse sliced almonds in a food processor a few times to crumble. Remove about 3/4 of the almonds and set aside in a small bowl. Pulse the remaining almonds into a chunky powder and set aside in a small bowl.
3. Beat egg whites with a mixer until soft peaks form.
4. Beat in sugar a little at a time until completely incorporated into the egg whites.
5. Beat in extracts and salt until stiff and glossy peaks form.
6. Fold in coconut, flour and first round of coarsely ground almonds.
7. Drop by heaping teaspoons onto cookie sheets spacing about an inch apart. Moisten fingers with water and gently round out the cookies and pat tops lightly.
8. Bake 15-20 minutes until lightly browned.
9. Gently remove to wire racks and let cool. Save the parchment lined cookie sheets.
10. While the macaroons cool, melt chocolate chips in a double boiler.
11. Dip the bottom of the macaroon into the melted chocolate.
12. Using a fork, lift the macaroon and tap the handle of the fork on the edge of the bowl to remove extra chocolate. Place back on parchment lined cookie sheet. Repeat.
13. Using a teaspoon, drizzle the cookie tops with any remaining melted chocolate, sprinkle with almond “powder” and let chocolate harden.
14. Enjoy!