The best kind of coconut macaroons are the chocolate-dipped ones.

Chocolate-Dipped Coconut Macaroons

Line two baking sheets with parchment paper.

Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract.

Using a ¾ oz. scoop, drop mixture onto prepared baking sheet. Bake macaroons until edges are golden brown, 28 to 32 minutes. Transfer macaroons to a wire rack to cool.

Melt chocolate chips in a microwave on low heat, stirring frequently. Dip bottoms of cooled macaroons in chocolate and let dry upside-down on cooling rack. Once chocolate hardens, turn over and drizzle with remaining melted chocolate.