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1. Preliminary Note.
2. I recommend pulsing the coconut in the food processor a few times to cut it down and break it up.
3. Finer pieces of coconut make a tighter, more compact coconut macaroon that will hold its shape.
4. Measure 4 and 3/4 cups after it’s been pulsed.
5. If you do not have a food processor, spread the coconut onto a large cutting board and roughly chop it.
6. Preheat oven to 325°F (163°C).
7. Line two large baking sheets with parchment paper or silicone baking mats.
8. (Always recommended for cookies.) Set aside.
9. Make the macaroons.
10. 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, only about 1 minute.
11. Do not over-beat.
12. Fold in the chopped coconut, making sure the coconut is evenly moistened.
13. Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons (about 30g) of the mixture and arrange on prepared baking sheets at least 2-inch (5cm) apart.
14. (For smaller cookies, measure 1 Tablespoon (about 18-20g) per cookie.).
15. Bake until lightly browned around the edges and tops, about 20 minutes.
16. Make sure to rotate the pan to help ensure even baking.
17. Cool for 10 minutes on the baking sheets, and then transfer to a wire rack to cool completely.
18. The bottoms may be sticky, so use a thin spatula to help release them from the mat/parchment paper.
19. Dip in chocolate (optional).
20. Melt the chopped chocolate, either in a double boiler or the microwave.
21. Microwave in 20-second increments, stirring after each until completely melted.
22. Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets.
23. Allow chocolate to set in the refrigerator or at room temperature.
24. Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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