4 lg. egg whites
1 1/2 tsp. vanilla
2/3 c. sugar
1/4 c. all-purpose 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 until frothy. Add vanilla, sugar, and flour; mix until smooth. Stir in coconut until evenly moistened. On well greased cookie sheet, pat out mixture into desired shape, about 1/2 inch thick. Bake at 325 degrees about 25 minutes. Take cookies off pan and cool. In a double boiler, melt together chocolate and butter. Remove from heat, keep mixture over water. Dip macaroons into mixture. Set on waxed paper. Chill, uncovered, until chocolate hardens, about 45 minutes.