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In a large bowl, beat the egg whites, sugar, salt, vanilla and almond extracts with an electric mixer until the sugar is dissolved, about 1 minute. Don't overmix. You don't want to whip to soft or stiff peaks. It should only have a little air incorporated and appear slightly bubbly.
Use a silicone spatula to fold in the coconut, making sure it is evenly coated. Cover and let the batter sit for about 30-60 minutes.
Meanwhile, adjust the oven rack to the lower third position (Just below the center of the oven). Preheat the oven to 325º F. Line 2 baking sheets with parchment paper or a silicone mat.
Use a 1.5 tablespoon cookie scoop to form mounds, place the mounds on the baking sheets, about 2 inches apart. Bake one sheet at a time for 18-20 minutes or until the macaroons start to turn golden brown.
Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.
Place chopped chocolate in a heatproof bowl set over a pot of barely simmering water. Stir continuously until the chocolate is melted and smooth.
Remove from heat and dip the bottoms of the macaroons in the melted chocolate. Place back on the parchment-lined baking sheet and refrigerate until the chocolate has hardened. Served cold or at room temperature.