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1 14-ounce package sweetened flaked coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 cup whole or sliced almonds
1 1/2 cups chocolate chips, semisweet or milk
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended.
Drop coconut mixture by the tablespoonful onto a greased and floured baking sheet. Gently press one almond on top of each cookie.
Bake at 325 degrees for 20 minutes or until edges are golden brown. Remove immediately from baking sheet and cool on a wire rack.
Heat chocolate chips in microwave in a resealable bag for 30-45 seconds until nearly melted. Knead bag with hands until chocolate is melted. Use scissors to snip one end of the plastic bag off and drizzle chocolate over cookies.
Cool at room temperature for 1-3 hours or in the refrigerator for 15-30 minutes.