1-Step 1: Pulse the sweetened shredded coconut in a food processor a few times to chop into finer pieces. Measure 4 3/4 cups (385 g) after chopping. No food processor? Roughly chop on a cutting board. Smaller pieces prevent spreading and improve shape.

2-Step 2: Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone mats. This setup ensures easy release, especially for sticky bottoms.

3-Step 3: In a large bowl, beat the 4 egg whites, 1/2 cup (100 g) sugar, 1 teaspoon vanilla, and 1/2 teaspoon almond extract on medium-high until foamy and sugar mostly dissolved, about 1 minute. Do not over-beat to avoid dry, meringue-like texture.

4-Step 4: Fold in 4 3/4 cups (385 g) chopped coconut until evenly moistened. The dough should be sticky and hold together.

5-Step 5: Scoop about 1.5 tablespoons (30 g) per cookie onto sheets, spacing 2 inches apart. For smaller ones, use 1 tablespoon. Press lightly if needed.

6-Step 6: Bake about 20 minutes, rotating pans halfway, until tops and edges lightly browned. Watch closely for your oven.

7-Step 7: Cool on sheets 10 minutes, then transfer to wire rack. Use spatula if bottoms stick.

8-Step 8: Melt 226 g chopped semi-sweet chocolate. Dip cooled macaroon bottoms, then refrigerate or cool until set.