1-First, chop the sweetened shredded coconut into finer pieces using a food processor or by hand to measure 4 and 3/4 cups. This helps the macaroons hold their shape during baking.

2-Next, preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

3-Then, in a bowl, beat the 4 large egg whites, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/2 teaspoon almond extract on medium-high speed for about 1 minute until the mixture is foamy and the sugar dissolves; be careful not to over-beat. Gently fold the chopped coconut into the egg white mixture until everything is evenly combined. Portion out about 1.5 tablespoons (around 30g) of dough per macaroon, spacing them 2 inches apart on the prepared baking sheets.

4-Bake for approximately 20 minutes until the edges and tops are lightly browned, remembering to rotate the pans halfway through for even cooking. Let the macaroons cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely. For an extra touch, melt the optional two 4-ounce semi-sweet chocolate bars and dip the bottoms of the cooled macaroons before placing them on lined sheets to set.