In a large bowl, place the egg whites, sugar, salt, vanilla and almond extract. Whisk these ingredients together until they are fully incorporated; mixture will be a bit foamy. Add the coconut to the egg mixture, and stir until well combined. Cover the bowl with plastic wrap; refrigerate for approximately 30 minutes. This mixture will thicken.
While mixture is refrigerating, preheat your oven to 375 degrees. Make sure your oven racks are set in the middle and lower positions. Place parchment paper on the bottoms of two large baking sheets. Spray the parchment paper with a non-stick spray or grease the paper.
Bake macaroons at 375 degrees for 13-15 minutes. Halfway through baking time, rotate baking sheets (from one rack to the other for even baking). When done, the macaroons should be light golden brown on top. Remove from oven. Keep macaroons on the baking sheets while they cool, for about an hour. They need to be completely cooled before removing from baking sheets or dipping in chocolate glaze. Once macaroons have completely cooled, lay a clean piece of parchment paper on counter, then make the chocolate glaze.
Carefully (macaroons are delicate) dip the bottom of each macaroon into the melted chocolate (just enough to cover), then place macaroon on clean parchment paper to let chocolate harden. Repeat with remaining macaroons. Use remaining chocolate to decoratively drizzle over tops of macaroons.
Let macaroons cool, at room temperature, until the chocolate is completely "set". This will take about 30-45 minutes. Keep macaroons stored in an air-tight container for best results! Hope you enjoy them!
Note: If you do not want to use vegetable shortening when you make the chocolate glaze, simply omit it, and proceed per instructions. I use it, because I it thins out the chocolate slightly, and makes the chocolate a bit shinier, but choose your own preference!
Chocolate-Dipped Coconut Macaroons https://www.thegratefulgirlcooks.com/chocolate-dipped-coconut-macaroons/