Chocolate Dipped Coconut Macaroons

1. Preheat oven to 350°F.
2. Whisk egg whites, sugar, almond extract, and salt until frothy in a medium to large bowl.
3. Add coconut into mixture and stir until well combined.
4. Line a baking sheet with parchment. Use a cookie scoop to shape the macaroons or use wet hands to free form them. About 1 1/2 inches in diameter is a good size. Drop them onto the parchment sheet with some space between so they can brown properly. Bake for 15 minutes.
5. Let macaroons cool completely while you prepare the melted chocolate.
6. Over a double boiler (glass bowl over pot of simmering water), melt dark chocolate. I used 1 1/2 bars (3 ounce size). You could prob also do this in the microwave, but melt is slowly in this case so it doesn’t scorch.
7. Dip each macaroon in the chocolate. You can dip half of it like I did, dip the bottom half or even coat the entire thing!
8. Pop in fridge or freezer to let the chocolate set.