Chocolate Dipped Coconut Macaroons

Course : Cookies
Serves: 1
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2 2/3 cups flake coconut -- firmly packed
2/3 cup sugar
1/4 cup unbleached flour
4 large egg whites -- unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces semi-sweet chocolate -- coarsely chopped

Preparation / Directions:

Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoons and place 2 inches apart on lightly greased cookie sheets. Bake 20 - 25 minutes until golden. Remove from pans while hot and allow to cool. Chocolate Edge: Melt chocolate in double boiler; stirring until 2/3 melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.

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