Chocolate Coconut Macaroons

Golden and slightly crisp on the outside, moist and chewy on the inside, a classic coconut cookie with the essence of almonds.

Preheat oven to 350°F. Line cookie sheet with parchment.

In large bowl, mix coconut, almonds, sugar and salt. Add egg whites, almond and vanilla extracts; mix until well blended. Drop by tablespoons, 1 in. apart onto prepared cookie sheet.

Bake 16-18 minutes or until golden brown. Cool on cookie sheet 5 minutes; transfer to cooling grid to cool completely.

If desired, dip all or part of cooled cookies into melted cocoa Candy Melts; place on parchment to set. Drizzle with pink Candy Melts; let set. When completely firm, store in covered container.

*Brand confectionery coating.

Makes about 2 dozen cookies.