Almond Delight Macaroons

A cookie that combines Coconut, Almonds and Chocolate...Delicious. Thank you Canadian Living

3 egg whites
1/2 cup granulated sugar
1/2 tsp almond extract
2 cups unsweetened desiccated medium coconut
1 tbsp all-purpose flour
16 dark chocolate–covered almonds
3 oz dark chocolate, melted
1/4 cup sliced almonds

• In bowl, whisk together egg whites, sugar and almond extract 
• Stir in coconut and flour. 
• Let stand until liquid is absorbed, about 5 minutes.
• Roll by heaping 1 tbsp into 16 balls. 
• Press 1 chocolate-covered almond into centre of each 
• Reshape mixture around almond to cover completely. 
• Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. 
• Bake in 300ºF (150ºC) oven until starting to brown on top for 20 to 25 minutes. 
• Let cool on pan on rack.
• Drizzle macaroons with melted chocolate. 
• Overlap 3 almond slices on top of each. 
• Refrigerate until chocolate is set, about 15 minutes.  
• To Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.