Almond Chocolate Macaroons

• Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.

• In a food processor, process blanched almonds, sugar, cocoa, chocolate, and salt until nuts and chocolate are finely ground.

• Add egg whites and vanilla extract to the mixture and continue processing until well blended.
  
  
• Drop batter by rounded teaspoonful, spacing about 1 or 2-inches apart, onto prepared cookie sheets.

  
  

• Bake for about 10 minutes or until the tops of these macaroons are firm to touch when slightly pressed.
  
  
  
  
• After cooling cookies on wire racks, I usually can not think of anything else to do but enjoying them as they are.

  Store almond chocolate macaroons in an airtight container or freeze them for longer keeping.

This is a chance to make your well-thought opinion known.:-)