4 egg whites 1 teaspoon vanilla 1 cup powdered sugar 2 cups coconut 1/2 cup gf flour 1 cup dark gf chocolate
Preheat oven to 325 degrees F.
With an electric mixer, beat egg whites until stiff peaks form. Add vanilla and mix well. Add powdered sugar gradually, beating after every addition. Beat until stiff and glossy. Fold in coconut and flour, mixing well.
Drop batter from a teaspoon onto a buttered and floured cookie sheet. Bake for 25 minutes, or until lightly browned.
Melt chocolate slowly in a double boiler over boiling water. Water should not touch pan.
Dip tips of cooled macaroons in chocolate and place on waxed or parchment paper to set.