Chocolate Toffee Coconut Macaroons

Preheat oven to 325°F and line a baking sheet with parchment paper or a baking mat.

In a large bowl, mix coconut, sugar, cornstarch, and salt. Add the egg whites and almond extract and mix thoroughly with a fork.

Scoop out the mixture with your hands (about 1/4 cup size) and form into a ball (the mixture will be wet, but just pack the cookie together as well as you can). Place onto the baking sheet and press down lightly. Repeat with the rest of the dough mixture, spacing them an inch or two apart.

Bake for 22-24 minutes (the edges and bottoms will get very brown). Remove cookies from oven and let them cool.

In a small bowl, melt chocolate chips with oil in the microwave in 15 second increments (for about 1 minute total), stirring after each increment.

Dip the tops of each cookie into the chocolate and sprinkle with toffee bits.