Chocolate-Dipped Macaroons

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper; set aside.

In a medium bowl, combine coconut, sugar, flour and salt.  Stir in egg whites and almond extract.  

Drop by tablespoons onto prepared cookie sheet.  Bake for 20 minutes or until edges are golden brown.  Cool completely on wire rack.

Melt chocolate according to package directions.  Dip cooled macaroons halfway into chocolate; place on waxed-paper-lined cookie sheet.  Cool completely or refrigerate 10 to 15 minutes to set chocolate.