Step 1

Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Step 2

In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.

Step 3

Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.

Step 4

Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.

Step 5

Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Step 6

Melt the chopped chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.

Step 7

Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.