Shelly's Recipe

CHOCOLATE DIPPED COCONUT MACAROONS

Category: Cookies

2 2/3 cup flaked coconut, firmly packed
2/3 cup sugar
1/4 cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 tsp vanilla and almond extracts
8 ounces semisweet chocolate, coarsely chopped

Preheat oven to 325. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes until golden. Remove from pans while hot and allow to cool.

For or chocolate edge: Melt chocolate in double boiler, stirring until two-thirds melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on waxed paper to allow chocolate to set.

Makes about 30.