• 1 1/3 cups blanched almonds (8 ounces)
• 3 large egg whites
• 1 cup sugar
• 3 ounces semisweet chocolate, melted and cooled to room temperature
• 7 ounces sweetened shredded coconut

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

2. Grind the almonds in a food processor, and set aside. In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto the lined cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes.