1-First, pulse the coconut in a food processor to chop it evenly, ensuring a uniform texture.

2-Then, preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.

3-In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, about one minute.

4-Next, gently fold in the chopped coconut until fully moistened, creating a cohesive mixture.

5-Scoop 1.5 tablespoons of the mixture onto the prepared baking sheets, spacing them at least 2 inches apart for even baking.

6-Bake for about 20 minutes until the edges and tops are lightly browned, watching closely to achieve the ideal crisp.

7-After baking, allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

8-For an optional touch, melt the chocolate and dip the cooled macaroons, then let the chocolate set for a polished finish.