Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

1. In a large bowl, combine sweetened shredded coconut, almond flour, and salt.
2. In another bowl, whisk together ricotta cheese, sugar, egg whites, vanilla extract, and almond extract until smooth.
3. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
4. Use a small cookie scoop or tablespoon to form mounds and place them on the prepared baking sheet.
5. Press a few sliced almonds on top of each mound if using.
6. Bake for 20–25 minutes or until edges are golden and tops are lightly browned.
7. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, drizzle with melted chocolate if desired.