Instructions

Cookies:

1. Combine coconut, sugar, egg whites, vanilla, almond extract and salt in medium bowl; mix well. Fold in sliced almonds. Cover and refrigerate at least 1 hour or overnight.
2. Preheat oven to 350°F.
3. Line baking sheet with parchment paper.
4. Roll dough by tablespoonfuls into balls.
5. Place 1 inch apart on prepared sheet.
6. Press almond on top of each cookie.
7. Bake 15 minutes or until light brown.
8. Cool cookies 5 minutes on baking sheet.
9. Transfer to wire rack: cool completely.

Meanwhile, prepare Chocolate Ganache. Let ganache cool 10 to 15 minutes.
 

Chocolate Ganache:

1. Place 1/2 cup semisweet chocolate chips in shallow bowl.
2. Heat 1/4 cup whipping cream in small saucepan until bubbles form around edges.
3. Pour cream over chocolate; let stand 5 minutes. Stir until smooth.

Assembly:

1. Dip bottom of each cookie into ganache.
2. Place cookies on clean parchment or waxed paper-lined baking sheet. Refrigerate until ganache is firm.
3. Store covered in refrigerator.