MACAROON VALENTINES
(chocolate dipped or covered!)

4 large egg whites
1 1/2 teaspoons vanilla
2/3 cup sugar
1/4 cup flour
3 1/2 cups lightly packed sweetened flaked coconut

For dipped macaroons you will also need:
8 oz. Semisweet chocolate, chopped
3 1/2 tablespoons butter or margarine

For covered macaroons you will also need:
1 lb (yeah!)semisweet chocolate, chopped
7 tablespoons butter or margarine

Preheat oven to 325. In a large bowl, beat egg whites with a mixer or whisk until frothy. Add vanilla, sugar and flour; mix until smooth. Stir in coconut until evenly moistened. On 2 well-greased 12"x15" baking sheets, evenly space 1/4 cup portions of coconut mixture. Pat each into a flat-topped heart about 1/2-inch thick and 3 inches long. Bake in a 325 degree oven until macaroons are golden and only slightly wet-looking, about 25 minutes. Switch positions of pans halfway through baking. Transfer macaroons to racks and let cool.

For dipped macaroons:
Place chocolate and butter in a double boiler over about 1/2-inch water. Bring water to simmer over medium heat, and warm just until chocolate and butter melt, stirring occasionally. Remove from heat, keeping chocolate mixture over water. One at a time, dip half of each macaroon in
chocolate. Set dipped macaroons slightly apart on waxed paper placed on 12"x15" baking sheet. Chill, uncovered, until chocolate hardens, about 45 minutes. Serve, or wrap each airtight in plastic wrap, then chill up to 1 week. Makes 10.

For covered macaroons:
Follow directions for dipped macaroons with larger amounts of chocolate and butter as indicated. Holding macaroons by edges, dip completely in chocolate, turning to coat; set flat side down to chill.