83 grams	egg whites
175 grams	granulated sugar
¼ teaspoon	vanilla extract
¼ teaspoon	almond extract
227 grams	finely shredded unsweeted coconut
170 grams	semisweet chocolate, melted
57 grams	sliced almonds, toasted

1. Whip egg whites and sugar over simmering water until mixture reaches 140 degrees.
2. Stir in extracts and coconut until just incorporated.
3. Scoop batter onto parchment-lined pans. Allow to air-dry 1 hour.
4. Bake at 375 degrees for 12 minutes.
5. Drizzle with chocolate. Sprinkle with almonds.