Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large saucepan, combine 4 large egg whites and 1 cup of granulated sugar over low heat, stirring until melted and lukewarm, about 3 minutes.

Raise the heat to medium, stir in 3 cups of unsweetened shredded coconut, 1/3 cup almond flour, and 1/4 teaspoon sea salt, stirring until the dough thickens, about 1 minute.

Remove from heat and gently fold in 1 teaspoon of vanilla extract. Allow the dough to cool slightly.

Using a 1½-inch cookie scoop, portion the coconut mixture onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, rotating halfway through. They should turn lightly golden. Let cool completely on a wire rack.

For optional chocolate dipping, melt 1 cup of dark chocolate chips in a microwave until smooth, then dip the bottoms of each macaroon in melted chocolate.