Coconut Macaroons

Coconut Macaroons3 cups sweetened shredded coconut 2/3 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon pure almond extract 4 large eggs whitesHeat oven to 325 degrees. If your oven bakes hot, reduce temperature to 300 degrees. Line two large baking sheets with parchment or waxed paper.In a medium mixing bowl, stir together the coconut and sugar. Add the extracts and stir until combined and uniform in color. Pour egg whites over mixture and using fork, stir until completely coated. Chill for 15 minutes.Drop by tablespoons onto lined pans, about 1½ inches apart. Cookie should resemble small mounds. Bake for 30-35 minutes until edges and tops are light brown. Remove from heat and cool 5 minutes on pan.Gently peel back parchment paper from bottom of cookies. If they stick, use thin spatula dipped in hot water to loosen cookies. Carefully lay cookies on their side to cool on rack for 20 minutes. Store tightly covered. For best flavor and chewy texture, serve same day as baked.Baker?s hint: For an elegant presentation, melt 3 ounces bittersweet or semi-sweet chocolate in microwave or double boiler. Use good quality chocolate, not chips. Drizzle tops of macaroons with melted chocolate. Cool on rack for 30 minutes until set. Serve with hot coffee. Serves 30.Nutrition values per serving: 55 calories, 2 g fat, 8 g carbohydrates, trace of fiber, 1 g protein, 0 mg cholesterol, 26 mg sodium.