Chocolate Macaroons

8 oz. (1 2/3 C.) blanched almonds

3 large egg whites

1 C. sugar

3 oz. semisweet chocolate, melted and cooled to room temperature

7 oz. sweetened shredded coconut

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

Grind almonds in food processor and set aside.

In a large bowl, beat egg whites until stiff. Alternately fold in 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.

Makes about 2 dozen macaroons.