1Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
2In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
3Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
4In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.