Chocolate Dipped Coconut Macaroons

1 pkg. (14 oz.) Angel flake Coconut (i didn't have any so I used shredded coconut this time)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

Preheat oven to 325°F.

Mix coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

Bake for 20 min. or until edges are golden brown.

Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

Melt the chocolate as directed on package. 

Dip cookies halfway into chocolate. Let stand until chocolate is firm.

.