Coconut Macaroons.

These are Dad's favorite cookies and from the speed at which they disappeared when I made them, his family shares his taste! :)

2 2/3 cups flaked coconut {seven ounces}
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
4 ounces semisweet chocolate {optional}
1 teaspoon shortening {optional}

Preheat the oven to 325 degrees and lightly grease and floor a cookie sheet {we used two and lined them with parchment paper}, set aside. In a mixing bowl, combine coconut, sugar, flour and salt, stir in the egg whites and vanilla then drop the mixture {it'll be rather sticky so don't use your hands} by rounded teaspoons two inches apart onto the prepared cookie sheet and bake for 20 to 25 minutes or until edges are light brown then transfer them to a a wire rack and let cool. If desired, melt chocolate and shortening in a small saucepan over low heat, stirring often, then dip the bottoms of the cookies in the melted chocolate or drizzle over tops in a crisscross pattern, let the chocolate cool and then enjoy!
I used a bag of chocolate chips with no shortening and threw a bunch of raisins into the leftover chocolate to make clusters {which rapidly disappeared also} and though it says it makes about thirty cookies, I doubled the recipe and got thirty-four. Interesting. Take note that the chocolate will be hot so your fingers might get burned, or at least, overheated. ;)