Preheat the Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Coconut Mixture: In a large bowl, combine the shredded coconut, sugar, salt, and flour.

Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Add the vanilla extract and almond extract (if using), and beat for an additional 30 seconds.

Combine the Mixtures: Gently fold the beaten egg whites into the coconut mixture until well combined.

Shape the Macaroons: Using a spoon or cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake the Macaroons: Bake for 15-18 minutes or until the macaroons are golden brown on top.

Cool the Macaroons: Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional Chocolate Dip: If desired, melt the chocolate chips in the microwave. Once the macaroons are cool, dip the bottoms into the melted chocolate and allow it to set before serving.