In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don't have almond extract you can double the vanilla but they will taste less almond-y)
Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in airtight container.
Updated on May 15, 2021Originally Posted on December 23, 2014