Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, and almond extract until well combined.
Continue whisking until the sugar begins to dissolve and the mixture looks smooth.
Add the egg white mixture to the chopped sweetened shredded coconut.
Fold gently with a rubber spatula until the coconut is evenly coated and a thick, sticky mixture forms.
Scoop equal portions of the mixture onto the prepared baking sheet, leaving about 2 inches between each macaroon.
Bake for 20–25 minutes, or until the tops and edges are lightly golden.
let the macaroons cool for 5 minutes.
Melt the semi-sweet chocolate until smooth. Dip the bottom of each cooled macaroon into the melted chocolate and place them back on parchment paper.
Transfer the cookies to a wire cooling rack and allow them to cool completely, Serve and enjoy.
