Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine blend coconut, sugar, flour, baking powder, almond extract, and salt until combined.
Separately, beat egg whites in a bowl of stand mixer until soft peaks form. Fold coconut mixture into egg whites until just combined.
Roll spoonfuls of coconut mixture between palms to golf ball size cookies and then arrange on the prepared baking sheet.
Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15-20 minutes. Transfer to a wire rack to cool for 30 minutes.
Melt chocolate in microwave on 50% power, checking and stirring every 30-60 seconds, until completely smooth. Dip the bottom of each cookie in the melted chocolate and set, chocolate side down, on a piece of parchment until the chocolate hardens.
Number of cookies and final cooking times depend on the size of the macaroon. Makes 12 large or 18 small cookies. Serving size based on one small cookie.