Coconut-Almond Macaroons (Gluten Free)

The first macaroon I ever tried was crispier than others. It was so delicious and I've been on a quest to find one like it but no other one's compare. Most coconut macaroons are fluffy and almost soggy. These one are chewy and crispy and chocolate dipped! It doesn't get much better than that!

Makes 18 macaroons
Ingredients:
2/3 cup sugar
2 large egg whites
2 cups unsweetened shredded coconut
1/2 cup finely chopped almonds
1 teaspoon vanilla
1 cup semi sweet chocolate, for dipping and/or drizzling

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together all the ingredients. Mixture should stick together and not be falling apart. If it is too dry, add another egg white.
3. Using a small ice cream scoop, drop macaroons onto prepared sheets. Pat down the tops a little so they get crispier in the oven.
4. Bake for 15-18 minutes or until golden brown. Remove quickly or the macaroon will stick to the baking tray.
5. Let cool for a few minutes. Melt chocolate chips in the microwave at 30 second increments. Dip the macaroons into the melted chocolate and/ or using a spoon, drizzle the melted chocolate onto the macaroons.
6. These are irresistible!