Preheat the oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

1. Prepare the coconut mixture: In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. If using almond extract, add it to the mixture as well. Stir until everything is well combined.
2. Shape the macaroons: Using your hands or a spoon, scoop small amounts of the mixture and shape into mounds, about 1 to 1 1/2 inches tall. Place each mound onto the prepared baking sheet, spacing them about 1 inch apart.
3. Bake the macaroons: Bake for 18-20 minutes, until golden brown around the edges. Remove from the oven and let cool completely on the baking sheet.
4. Optional chocolate dip: Melt chocolate chips over a double boiler or in the microwave. Dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment paper to set. Let the chocolate harden before serving.
5. Serve: Once the macaroons are cooled and the chocolate has set (if using), enjoy as a sweet treat or serve with afternoon tea.