Stir the egg whites, sugar, coconut, flour and salt in a Dutch oven until
combined. Set over medium heat; cook, stirring constantly, for 7 minutes.
Increase the heat to medium-high. Cook, stirring constantly, for an additional
4 to 6 minutes or until the mixture is thickened and pulls away from the sides
of the pot. Stir in the vanilla and almon
Transfer to a large bowl; cover with plastic wrap directly touching the
surface. Chill for 2 hours. Preheat the oven to 300°F (150°C). Drop the
coconut mixture by spoonfuls onto parchment-lined baking sheets. Bake in
batches for 30 minutes or until lightly browned around the edges. Transfer to
a rack and cool completely.
Melt the chocolate in a metal bowl or double boiler set over simmering
water. Dip one side of each macaroon into the chocolate; transfer to a bakingsheet lined with parchment. Chill until chocolate is set. Store in the refrigerator
for up to 3 days or 1 month in the freezer.