Coconut Macaroons

1 pkg (14 oz) flaked coconut (I used sweetened)
2/3 cup sugar
6 tablespoons flour
¼ teaspoon salt
4 egg whites (lightly beaten)
1 teaspoon almond extract
1 pkg (8 squares) Baker’s semi-sweet baking chocolate, melted (I used dark chocolate chips)

Mix coconut, sugar, flour, and salt in a large bowl. Stir in egg whites and almond extract and stir until well blended. Drop by tablespoonful onto greased and floured cookie sheets (or use parchment paper). 

Bake at 325 F for about 20 minutes, or until edges of cookies are golden brown. Immediately remove from cookie sheets onto wire racks. Cool completely.  Dip cookies halfway into melted chocolate (or drizzle). 

Let stand at room temperature or refrigerate for 30 minutes until chocolate is firm.  Makes about 3 dozen. (I get 2 dozen as I use a small cookie scoop which is more than a tablespoonful).