2 2/3 c. flake coconut, firmly packed
2/3 c. sugar
1/4 c. unbleached flour
4 egg whites, unbeaten
1 1/4 c. sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract
8 oz. semi-sweet chocolate, coarsely chopped

Combine coconut, sugar, and flour. Stir in egg whites, almonds, vanilla, and almond extract. Drop by rounded tablespoonfuls 2 inches apart on lightly greased cookie sheets. Bake at 325 degrees for 20-25 minutes, until golden. Remove from pans while hot. Melt chocolate in double boiler, stirring until 2/3 melted. Remove from heat and continue stirring until completely melted. Dip one edge of cookie into chocolate; set on wax paper to allow chocolate to set. Makes about 30 cookies.