Preheat oven to 325 degrees. Prepare baking pans by lining with parchment and spraying lightly with a flour cooking spray like Baker’s Joy (or grease and flour).

Mix together coconut, sugar, flour and salt.

Add egg whites and almond extract. Mix well.

Drop by tablespoons onto the prepared baking sheets.

Bake for 20 minutes until edges of the cookies are light golden brown. Cool completely on wire racks.

Melt chocolate in a small bowl. Dip half of the cookie into the melted chocolate and place on waxed paper. Let stand at room temperature until the chocolate is firm.

Store tightly covered.