For the macaroons:

1. Preheat Oven 325 degrees F.
2. Sift the powdered sugar into a medium sized bowl.
3. Grind the almonds in a food processor.
4. Add the ground almonds and shredded coconut to the sifted sugar and toss.
5. Beat the egg whites until stiff peaks are formed.
6. Fold the egg whites into the almond mixture along with the extracts.
7. Prepare a baking sheet with parchment paper.
8. Place slightly rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
9. Bake 20 – 25 minutes, until slightly golden in color. Transfer to a cooling rack.

For the melted chocolate:

1. In a double-boiler set over medium heat, melt down the chocolate and oil until smooth.
2. Line a baking sheet with wax paper and set aside.
3. Dip the macaroons in the melted chocolate and set on the prepared baking sheet. Then with the remaining chocolate, drizzle each.
4. Refrigerate the macaroons for about 5 minutes to allow the chocolate to set.
5. Serve and enjoy!