Pamela's Mexican chocolate Macaroons

[PrincessZ20]

Mexican Chocolate Macaroons!

8 oz semisweet baking chocolate, divided
1 3/4 cups plus 1/3 cup whole almonds, divided
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 egg whites

Preheat oven to 400 degrees.  Grease cookie sheets (I put down parchment paper instead!)  Coarsely chop 5 oz chocolate in food processor.  Add 1 3/4 cups almonds and sugar; process with on/off pulse until mixture is finely ground.  Add cinnamon, vanilla, and egg whites; process just until mixture forms moist dough.  Form dough into 1-inch balls (dough will be VERY sticky!).  Place about 2 inches apart on prepared cookie sheets.  Press a whole almond on top of each ball.

Bake 8 to 10 minutes, or until just set.  Cool 2 minutes on cookie sheets, then remove to wire racks to cool completely.  Melt remaining chocolate; drizzle over cookies.