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DIRECTIONS
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1. Position an oven rack in the center position and preheat the oven to 350 F (176 C). Line 2 baking sheets with parchment paper.
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2. In a large bowl, toss the coconut and sugar until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
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3. Use a small ice cream scoop to form the macaroons, about 1 rounded tablespoon each, and place them on the prepared sheets, leaving about 1 inch between the macaroons to allow for spreading. Slightly flatten each macaroon with the palm of your hand.
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4. Bake the macaroons, 1 sheet at a time, for 12 to 15 minutes, until lightly golden. (If you prefer your macaroons with an exceptionally crisp, browned outside in contrast to the moist, pale inside, bake for up to 18 minutes.) Cool the macaroons completely on wire racks.
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5. Set a heatproof bowl over a saucepan filled with simmering water (do not let the bottom of the bowl touch the water), put the chocolate in the bowl, and let it melt, stirring occasionally. The end result ought to be exceptionallyl smooth.
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6. Dip the cooled macaroons into the chocolate, coating each halfway, and place the dipped macaroons back on the parchment-lined baking sheets. Let the chocolate set. Store the macaroons in an airtight container for up to 1 week at room temperature. (Hah! As if they'll last.)
