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 coconut

In large bowl beat egg whites with a mixer until frothy. Add vanilla, sugar and flour until smooth. Stir in coconut until evenly moistened. Bake on lightly greased cookie sheet at 325 degrees for 25 minutes.

They will look slightly wet. Use a 1/4 cup measure for the scoop of macaroon batter. Melt 8 ounce semi sweet chocolate and 3 1/2 tablespoons of butter. Dip 1/2 of baked cookie and let cool.