Chocolate Dipped Coconut Macaroons

From Josi Kilpack's "English Trifle"

Ingredients:

1 2/3 cups flaked sweetened coconut—don't pack into measuring cup.
1/3 cup sugar
3 T. flour
1/4 tsp. salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp. almond extract
Chocolate for dipping
Mix coconut, sugar, flour and salt together in a small bowl. Put aside. Mix egg whites in a medium sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan) shape with fingers so they are nice and round. Bake at 325 for 18-20 minutes or until golden brown around the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate, let dry on parchment paper

Store in an airtight container.

*For a tasty option, toast half the coconut by putting coconut in single layer on a baking sheet. Bake at 350 for about 15 minutes, until coconut is light brown. Or put in toaster oven for 'dark' cycle—check frequently to prevent burning.*

—Makes about 2 dozen cookies