Chocolate Dipped Coconut Macaroons

1 pkg (14oz) flaked coconuts

2/3 cup sugar

6 Tbsp flour

¼ tsp salt

4 eggs whites only

1 tsp almond extract

1 pkg (8 squares) bakers semi-sweet baking chocolate (melted)

Mix coconut, sugar, flour, and salt in large bowl.  Add egg whites and almond extract.  Mix well.  Drop by tablespoonfuls onto greased and floured baking sheets.  Bake at 325 degrees for 20 minutes or until edges or cookies are golden brown.  Remove from baking sheet to wire racks.  Cool completely.  Dip cookies halfway into melted chocolate.  Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.  Store tightly covered at room temp.