Place almond paste in freezer and preheat over to 325°F and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Shred the chilled almond paste. Fold the almond paste and remaining ingredients into egg whites until well combined. The mixture will seem dry at first, just keep mixing until all ingredient are well combined and wet.

Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.

Press one almond into the top of each macaroon. Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes.

Melt chocolate and coconut oil in the microwave for about a minute, check every 15 seconds. Be careful not to over heat. Drizzle over cooled macaroons.

Serve immediately or store in an airtight container to keep moist.