Preheat oven to 325 degrees and line cookies sheets with parchment paper.

In a large bowl, use the whisk attachment of a stand mixer or hand beater and beat egg whites, sugar, vanilla and almond extract until thickened and foamy. (See photo and read my tip on how to get room temp eggs in 30 seconds.) 

Add shredded coconut and fold until combined.  

Scoop out about golfball sized mounds and place on cookie sheets 3 inches apart.  Bake about 20-25 minutes or until they start to brown.  

Let cool for 10 minutes on cookie sheets and then move to cooling racks.  Once completely cooled, dip into melted chocolate and place onto parchment paper to set.