Coconut Macaroons

2-2/3 cup flaked coconut

2/3 cup sugar

6 tablespoons all-purpose flour

1/4 tsp. Salt

4 egg whites

1 tsp. almond extract

350 grams semi-sweet chocolate

1 Tablespoon shortening or coconut oil

1. Preheat oven to 160 C. In a large bowl, combine sugar, coconut, flour and salt. Stir in egg whites and almond extract.

2.  Drop by rounded spoonfuls into a parchment covered cookie sheet, Bake for 15-20 mins or until a golden brown. Cool on a wire rack. 

3. Melt chocolate and shortening. Mix until smooth. Dip half of the cookie in chocolate. Place on waxed paper and let stand to set.