INGREDIENTS: 6 oz. semisweet chocolate chips 2 large egg whites 1/2 cup sugar 1/8 teaspoon almond extract 1 teaspoon vanilla 2 cups sweetened coconut ( We use Baker's coconut) Melt chocolate and cool slightly. Beat the egg whites until frothy. Gradually add sugar & continue beating until fluffy. Blend in vanilla, almond extract and the melted chocolate. Add the coconut. Drop tablespoons onto a parchment paper lined cookie sheet ( or grease lightly with a non-stick pan spray). Bake at 375 degrees approximately 12 minutes or until a light crust forms on the outside. Makes 12 cookies.