macaroons (not macarons)

These coconut macaroons may not be as elegant as French macarons (and actually aren't at all similar other than their name), but they're much easier to make and a fast way to ease a craving for something sweet. I drizzled some with milk chocolate, some with white chocolate, and left some au natural.

2 1/2 C shredded coconut
1/3 C sugar
2 egg whites
3 tbsp flour
1/2 tsp almond extract
pinch of salt

1. Combine all of the ingredients. Using an ice cream scoop, make mounds on a parchment-lined baking sheet.

2. Bake for 30-35 minutes at 325 degrees or until lightly golden. Allow to cool on the baking sheet before drizzling with melted chocolate.