Coconut Macaroons

Instructions

1. Prepare the oven
   Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix wet ingredients
   In a large bowl, whisk together the egg whites and salt until frothy but not stiff. Gradually add sugar while whisking constantly until the mixture becomes thick and glossy. Stir in the vanilla extract and almond extract (if using).
3. Add dry ingredients
   Fold in the sweetened shredded coconut, unsweetened coconut flakes, and flour until everything is well combined and coated with the egg white mixture.
4. Form the macaroons
   Using a small ice cream scoop or two spoons, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart. You can shape them into more uniform mounds with slightly wet fingers if desired.
5. Bake the macaroons
   Bake in the preheated oven for 20-25 minutes, or until the tops and edges are golden brown. Rotate the baking sheets halfway through baking time for even browning.
6. Cool completely
   Allow the macaroons to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Add chocolate (optional)
   If using chocolate, melt the chopped chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate, or drizzle the chocolate over the tops. Place on parchment paper and refrigerate for 15 minutes to set the chocolate.