In large bowl, beat eggs. Add sugar and coconut. Add melted butter slowly, while stirring. Add 2 tsp. vanilla extract. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and the remaining teaspoon of vanilla extract to the other half.
Place macaroons on oiled cookie sheet in shape of little peaks. Add a slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.
Bake 10 minutes at 350?, then reduce the heat to 250? and bake another 8 minutes. Makes 50-60 macaroons.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-the-best-vanilla-and-almond-macaroons/