I love these. They are easy to make, very much "hands on" cooking and so delicious.

Ingredients ~ Makes 45

1 3/4 cups sugar
5 1/4 cups unsweetened shredded coconut
7 large egg whites
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate
1/2 teaspoon pure vegetable shortening

Directions

1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.

2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.

3. Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.

4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top half to 3/4 of each pyramid in the melted chocolate. Set each dipped "macaroon" on cooled baking sheet to allow chocolate to harden.

5. Enjoy!

P.S. If you liked Mounds candybar, you will love these!