Chocolate Drizzled Coconut Macaroons

• 4 large egg whites
• 1 1/3 cups sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 1/2 cups sweetened flaked coconut
• 1/4 cup + 2 tablespoons all-purpose flour
• 8 oz fine quality bittersweet chocolate, chopped

1. In a heavy saucepan stir together the egg whites, sugar, salt, vanilla, and coconut, sift in the flour and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto parchment paper and bake the macaroons in batches in the middle of a preheated 300'F oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
2. In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and scoop the chocolate into a pastry bag fitted with a small, round tip. Drizzle the chocolate over the macaroons. Chill the macaroons to set the chocolate.
3. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days.

egg whites, sugar, salt, vanilla, almond extract, coconut, bittersweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-drizzled-coconut-macaroons-1254593 (may not work)