Start by preheating your oven to 325°F (160°C). This ensures that your macaroons bake evenly and get that lovely golden color.
Line a baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
In a mixing bowl, use a whisk or electric mixer to beat the egg whites until stiff peaks form.
In a separate bowl, combine the shredded coconut, granulated sugar, almond extract, and a pinch of salt. Mix well until everything is evenly distributed.
Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites; this is what gives your macaroons that light and airy texture.
Using a spoon or cookie scoop, portion the coconut mixture onto the prepared baking sheet. Space them about 1 inch apart, as they will spread slightly while baking.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on the outside.
Once baked, remove the macaroons from the oven and allow them to cool completely on the baking sheet. While they cool, melt the dark chocolate in a double boiler or microwave. Dip the bottoms of the macaroons into the chocolate and place them back on the parchment paper to set.
