Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and helps the bottoms brown evenly.

In a medium bowl, whisk the egg whites, sugar, vanilla, almond extract, and salt until the mixture looks foamy and the sugar starts to dissolve. You don’t need stiff peaks—just a bit of froth.

Add the shredded coconut and stir to coat everything thoroughly. If the mixture seems dry or crumbly, fold in 1–2 tablespoons of applesauce or Greek yogurt. You want a moist, packable mixture that holds together when squeezed.

Use a small cookie scoop or tablespoon to portion the mixture into tight mounds, about 1 heaping tablespoon each. Compress gently with your hands to form domes. For even baking, keep them roughly the same size.

Place on the prepared sheet, spacing about 2 inches apart. Bake for 14–18 minutes, until the edges turn golden and the tops are just set. Watch the last few minutes—coconut can brown fast.

Cool on the sheet for 5 minutes, then transfer to a wire rack. If using chocolate, melt it in short bursts in the microwave or over a double boiler. Drizzle over the cooled macaroons or dip the bottoms and let set.

Portion note: For about 100 calories per macaroon, aim for 16–18 cookies from the batch (without chocolate) or 20 smaller cookies if you add a chocolate drizzle.