Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Blend coconut sugar flour vanilla extract almond extract and salt in a food processor until combined about 30 seconds.
Step 4
Beat egg whites in a bowl until soft peaks form.
Step 5
Fold coconut mixture into egg whites until just combined.
Step 6
Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
Step 7
Bake cookies in the preheated oven until coconut is slightly golden and toasted about 15 minutes. Transfer to a wire rack to cool 30 minutes.
Step 8
Line baking sheet with new piece of parchment paper.
Step 9
Melt chocolate chips in the top of a double boiler over just-barely simmering water stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Step 9
Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set about 15 minutes.