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Chocolate Dipped Coconut Macaroons




Source of Recipe


My friend Kristy


List of Ingredients




Chocolate Dipped Coconut Macaroons


1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
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 Baking Chocolate, melted

Recipe





PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm.