Chocolate-Dipped Macaroons

4 large egg whites
1 1/2 tsps. vanilla extract
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups sweetened flaked coconut
1/4 cup butter
1-8oz. pkg. of semisweet chocolate chips, chopped

In a large bowl beat the egg whites until frothy. Add the vanilla, sugar, & flour. Mix until smooth. Stir in the coconut until evenly moistened. Using a 1/4 cup measure, spoon the mixture onto 2 greased 12x15" baking sheets making 10 mounds. Pat each flat. Bake at 325 for about 25 minutes or until the macaroons are golden brown. Transfer the macaroons to cooling racks.
In the top of a double boiler over simmering water, melt the butter & chocolate, stirring occasionally. Remove the pans from the heat, keeping the chocolate mixture over the water.
Dip half of each macaroon into the chocolate, tipping the pan & scraping the sides to collect chocolate. Line a baking sheet with waxed paper. Set the macaroons apart. Refrigerate uncovered for 45 minutes or until the chocolate hardens. Makes 10

Luckeyme