CHOCOLATE-DIPPED COCONUT MACAROONS

Two of my favorite things - chocolate and coconut!

1 pkg (14-oz) flaked coconut
2/3 cup sugar
6 tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8-squares) semisweet chocolate, melted

Preheat oven to 325 degrees.
Grease and lightly flour cookie sheets; set aside.

In a large mixing bowl, mix the coconut, sugar, flour and salt; stir in the egg whites and almond extract until blended.

Drop mixture by tablespoonfuls onto the prepared cookie sheets. Bake at 325 degrees for 20 minutes or until the edges of the cookies are a light golden brown.  Immediately remove to wire racks to cool. Allow to cool completely.

Dip the cooled cookies halfway into the melted chocolate. Let stand at room temperature until the chocolate is firm. May be placed on a wax paper lined tray and placed in the refrigerator for approximately 30 minutes until chocolate is firm, if you prefer.

Yield: Around 3 dozen.
May be stored in a tightly covered container for up to a week.

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