Chocolate-Coconut Macaroons

• 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (about 5-1/3 cups)
• 2/3 cup sugar
• 6 Tbsp. flour
• 4 egg whites
• 1 tsp. vanilla
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (8 oz.)

1. Heat oven to 325 degrees F.
2. Combine coconut, sugar and flour in large bowl.
3. Stir in egg whites and vanilla until blended.
4. Drop coconut mixture into 36 mounds, 2 inches apart, on parchment-covered baking sheet, using about 1 Tbsp.
5. coconut mixture for each.
6. Bake 20 min.
7. or until edges of macaroons are golden brown.
8. Immediately remove from baking sheets to wire racks; cool completely.
9. Melt chocolate as directed on package.
10. Dip bottom of each cookie into melted chocolate.
11. Place on waxed paper-covered baking sheet.
12. Drizzle with remaining melted chocolate, using tines of fork to guide.
13. Let stand 30 min.
14. or until chocolate is firm.

s angel, sugar, flour, egg whites, vanilla, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-coconut-macaroons-180535.aspx (may not work)