Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almost extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets. Bake at 325 for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Dip cooled cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on waxed paper until chocolate is firm.
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