1-Preheat and Prep Your Baking Sheets: First, preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone mats. This step makes cleanup easy and prevents sticking, setting the stage for evenly baked cookies. Pulse the shredded coconut in a food processor a few times to finely chop it, then measure out 4 and 3/4 cups afterward for the right amount.

2-Mix the Ingredients: Next, beat the egg whites, sugar, vanilla, and almond extracts with a mixer on medium-high speed until foamy and the sugar mostly dissolves, which takes about one minute. Avoid overbeating to keep the texture light and prevent dryness in the final product. Once ready, fold the chopped coconut into the egg white mixture evenly, making sure everything is well combined.

3-Scoop and Bake: Scoop 1.5 tablespoon portions of dough onto the baking sheets, spacing them at least 2 inches apart for even cooking. If you prefer smaller cookies, use 1 tablespoon portions instead. Bake for about 20 minutes until the edges and tops are lightly browned, and remember to rotate the pans halfway through for consistent results. The recipe yields 18 large or 24 small macaroons, with active prep taking around 15 minutes and total time about one hour including cooling.

4-Cool and Add Chocolate (Optional): After baking, cool the macaroons on the baking sheets for 10 minutes, then transfer to wire racks to cool completely, using a spatula to release any sticky bottoms. If you want to add chocolate, melt the chopped bars in a double boiler or microwave in short intervals while stirring frequently. Dip the cooled macaroon bottoms in the melted chocolate, place them back on lined baking sheets, and let them set at room temperature or chill briefly.