Coconut Macaroons

Another one of my mothers creations which was enjoyed during the holidays this year was these chocolate dipped coconut macaroons. They are perfection when paired with a hot cup of coffee! This is usually requested very high on the dessert list during any family gathering and the plate always seems to clear faster each time.

- 2 2/3 cup flake coconut, firmly packed
- 2/3 cup sugar
- 1/4 cup flour
- 4 egg whites, unbeaten
- 1 cup sliced almonds
- 1 t. vanilla extract
- 1 t. almond extract

Preheat oven to 325*
Combine coconut, sugar, and flour. Stir in egg whites, almonds, vanilla and almond extract. Lightly grease cookie sheet and place rounded tablespoon of mixture about 2 inches apart. Bake 20-25 minutes. Remove from pans while hot and let cool.

Chocolate dip: Melt chocolate in double boiler, stir until 2/3 melted. Remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and place on wax paper to allow chocolate to set.