Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons

from Emily Koller

2 2/3 cup flake coconut (a good brand), firmly packed
2/3 cup sugar
¼ cup flour
4 egg whites, unbeaten
1 tsp vanilla extract
1 tsp almond extract
1 bag milk or dark chocolate chips

Preheat to 325*. Combine coconut, sugar and flour. Stir in egg whites, vanilla and almond. Form large balls and place on parchment lined cookie sheet. Bake 20-25 minutes till barely golden. Remove from pan immediately and cool. Melt chocolate chips, dip half of cookie, cool on wax paper. Store tightly covered.