Chocolate-Dipped Coconut Macaroons

By Pimby

Ingredients

• 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

Preparation

Step 1

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.