Perfect Coconut Macaroons

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Line a baking sheet with parchment paper.

3 . Stage

Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

4 . Stage

Beat egg whites in a bowl until soft peaks form.

5 . Stage

Fold coconut mixture into egg whites until just combined.

6 . Stage

Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

7 . Stage

Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

8 . Stage

Line baking sheet with new piece of parchment paper.

9 . Stage

Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

10 . Stage

Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.