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Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely.
Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.