1 (14 oz.) pkg. Baker's coconut
2/3 c. sugar
6 tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 pkg. (8 sq.) semi-sweet baking chocolate, melted

Mix coconut, sugar, flour and salt in a large bowl. Stir in beaten egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheet.

Bake at 325°F for 20 minutes or until edges of cookies are golden brown. Remove right away from cookie sheet to wire racks. Cool completely. Dip cookies halfway into melted chocolate and put on wax paper to cool for 30 minutes or until firm.

Makes about 3 dozen cookies. Store in airtight container up to 1 week.