Chocolate Dipped Coconut Macaroons

1. 1

   Mix coconut, sugar, flour and salt in large bowl.

2. 2

   Mix egg whites and almond extract and stir into coconut mix until well blended.

3. 3

   Drop by tablespoons onto cookie sheets covered with parchment paper.

4. 4

   Bake at 325 for 20 minutes or until edges of cookies are golden brown.

5. 5

   Immediately remove to wire racks and cool completely.

6. 6

   Dip cookies halfway into melted chocolate and refrigerate for 30 minutes or until chocolate is firm.

7. 7

   Store in tightly covered container for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.