Chocolate-Almond-Coconut Macaroons

Ingredients

• 0.5 teaspoon almond extract 
• 7 ounce almond paste with odense) grated
• 1  egg white 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon orange rind grated
• 0.3 teaspoon salt 
• 0.3 cup semisweet chocolate mini-morsels 
• 14 ounce coconut or sweetened flaked
• 0.8 cup condensed milk sweetened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• microwave
• measuring cup

Directions

1. Combine coconut and sweetened condensed milk in a large bowl.
2. Add almond paste and next 5 ingredients. Stir in mini-morsels.
3. Beat egg white at high speed with an electric mixer until still peaks form; fold into coconut mixture.
4. Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
5. Bake at 325 for 20 to 21 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
6. If desired, microwave chocolate morsels and shortening in a 1-cup glass measuring cup on HIGH 1 minute or until melted, stirring once.
7. Pour melted chocolate into a small zip-top freezer bag. Snip a small hole in 1 corner of bag; drizzle chocolate over macaroons, and sprinkle with toasted almonds, if desired.
8. Let stand until chocolate is firm.