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Choc. Source - 120 x 60

target
Chocolate Dipped Coconut Macaroons

One 14 ounce package of Bakers Angel Flake coconut
2/3 cup of sugar
6 tablespoons of flour
1/4 teaspoon of salt
4 egg whites
1 teaspoon of almond extract
One package (8 squares) of Bakers Semi Sweet Baking chocolate, melted
wax paper

Mix the coconut, sugar, flour and salt in a large bowl. Stir in the egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheets. Bake at 325ºF. for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Dip the cookies halfway into melted chocolate. let it stand at room temperature or refrigerate on wax paper lined tray for 30 minutes or until the chocolate is firm. Makes about 3 dozen

 

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