Step 1

Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.

Step 2

To make the macaroons: In a large bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and salt on high speed until medium-firm peaks form.

Step 3

In a separate large mixing bowl, mix together coconut and flour until coconut is coated. Once combined add condensed milk, vanilla and almond extracts. Mix well by hand until fully combined.

Step 4

Fold whipped egg whites into the coconut mixture until fully moistened. Drop the batter onto sheet pans using either a 1 3/4-inch diameter ice cream scoop, or 2 tablespoons making them about the size of a golf ball. (Shape them to make them uniform in size for even baking.)

Step 5

Bake for 15-18 minutes or until golden brown. Cool on the pan for a few minutes them remove to a cooling rack to cool completely.

Step 6

To make the chocolate: In a double boiler over simmering water, melt together chocolate chips and shortening for several minutes, stirring occasionally until completely smooth.

Step 7

Dip cooled macaroons into the warm chocolate placing back onto a wax paper lined the sheet pan. Once all of the macaroons are dipped, drizzle the tops.

Step 8

Let stand at room temperature until chocolate is completely dry and set.

Step 9

Store in an airtight container at room temperature for up to 3 days.