Busters Recipes

Chocolate-Dipped Coconut Macaroons

14 oz. pkg. flake coconut (5-1/3 cups)
2/3 cup sugar
6 Tbs. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
8 oz. pkg. semisweet baking chocolate, melted

Mix coconut, sugar, flour and salt in large bowl. Stir in egg white and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets. Bake at 325 for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined trays for 30 minutes or until chocolate is firm.
Store in tightly covered container up to 1 week.