That's right my favorite Easter Treat
Chocolate dipped Coconut Macaroons
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Bakers Milk Chocolate for dipping
1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
2. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
3. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Yield: 36 servings