White Chocolate Coconut Macaroons

• 2-2/3 cups (7 oz.) BAKER'S ANGEL FLAKE Coconut
• 3 squares BAKER'S White Chocolate, chopped
• 2/3 cup sugar
• 6 Tbsp. flour
• 1/4 tsp. salt
• 4 egg whites
• 1 tsp. almond extract
• 1 square BAKER'S Semi-Sweet Chocolate, melted

1. Heat oven to 325F.
2. Mix coconut, white chocolate, sugar, flour and salt in bowl.
3. Stir in egg whites and almond extract until well blended.
4. Drop by teaspoonfuls onto lightly greased and floured cookie sheets.
5. Bake 20 minutes or until edges of cookies are golden brown.
6. Immediately remove from cookie sheets.
7. Cool on wire racks.
8. Drizzle with melted chocolate.
9. *
10. Variation: White Chocolate Citrus Macaroons: Prepare White Chocolate Coconut Macaroons, stirring in 2 teaspoons grated lemon, lime or orange peel before baking.
11. *Easy Chocolate Drizzle: Place 1 square BAKER'S Semi-Sweet Chocolate in zipper-style plastic sandwich bag.
12. Close bag tightly.
13. Microwave on HIGH about 1 minute or until chocolate is melted.
14. Fold down top of bag tightly and snip a tiny piece off 1 corner (about 1/8 inch).
15. Holding top of bag tightly, drizzle chocolate through opening over cookies.

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Taken from www.kraftrecipes.com/recipes/white-chocolate-coconut-macaroons-52497.aspx (may not work)