Chocolate-Dipped Coconut Macaroons
- 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
- 2/3 cup sugar
- 6 Tbsp. flour
- 1/4 tsp. salt
- 4 egg whites, lightly beaten
- 1 tsp. almond extract
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
HEAT oven to 325°F.
COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.