Chocolate-dipped Coconut Macaroons

If you love Mounds bars like I do, you will LOVE these cookies! While I'm sure they aren't figure-friendly, they sure are delicious and are worth a little indulgence.

Ingredients
1 (14 ounce) package Baker's coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract

for the chocolate ganache
8 oz of semisweet chocolate chips
1/2 c. heavy cream

Directions

1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside.
2. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
3. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
4. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
5. For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
6. Dip the top of each macaroon in the ganache
7. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.