Chocolate-Drizzled Coconut Macaroons

I was surprised to learn that the basic macaroon recipe (off of the shredded coconut bag) doesn't contain any dairy. Then I thought about adding chocolate... given the option between chocolate and no chocolate, is there really any question?

4 egg whites
1 tsp almond extract
1 (14 oz) bag of shredded coconut (sweetened)
2/3 cup sugar
6 Tbsp flour
1/4 tsp salt
12 oz semi-sweet or bitter-sweet chocolate

Preheat oven to 325 degrees.

In small bowl combine egg whites and almond extract.

In a large bowl mix dry ingredients until well blended.

Stir the egg mixture into the coconut mixture until it become thick and sticky.

Using a tablespoon, scoop cookie dough into balls and place on greased/lined baking sheets. If you want prettier cookies, you can roll the dough into balls using your hands (coated in cooking spray).

Bake for 20-25 minutes or until golden brown. Place on a rack to cool.

Melt chocolate in a double boiler over medium low heat. Place the melted chocolate in a plastic sandwich bag and cut the tip off of one corner. Drizzle the chocolate over the cookies and refrigerate until chocolate is no longer soft. Store in a cool place.