4 lg. egg whites
1 1/2 tsp. vanilla
2/3 c. sugar
1/4 c. flour
3 1/2 c. lightly packed sweetened flaked coconut
8 oz. semi-sweet chocolate, chopped
3 1/2 tbsp. butter

In a large bowl, beat egg whites with a mixer or whisk until frothy. Add vanilla, sugar, and flour; mix until smooth. Stir in coconut until evenly moistened.

On a well greased baking sheet, evenly space 1/4 cup portions of dough, pat each to SLIGHTLY flatten. Bake at 325 degrees until macaroons are golden and only slightly wet-looking, about 25 minutes. Transfer macaroons to racks and let cool.

Place chocolate and butter in a 1 1/2 to 2 quart pan; set pan over a slightly larger pan filled with about 1/2 inch water. Bring water to simmering over medium heat, and warm just until chocolate and butter melt; stir occasionally. Remove pans from heat; keep chocolate mixture over water.

One at a time, dip the bottom of the macaroon in chocolate. Set macaroons slightly apart on waxed paper placed on a baking sheet. Chill, uncovered, until chocolate hardens, about 45 minutes. Serve, or wrap each airtight in plastic wrap, then chill up to 1 week.