Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.

Place the egg whites and sugar in a large sauce pan and heat over low heat until the sugar has melted and the mixture is lukewarm, about 3 minutes. Add the coconut, almond flour and salt and stir over medium heat just until the dough starts to pull from the side, about 1 minute. Remove from heat and stir in the vanilla.

Using a 1 1/2″ cookie scoop, scoop out the dough and place on the prepared baking sheets about 2″ apart. Bake for 12-15 minutes or until lightly golden, rotating the pans from top to bottom and front to back halfway through baking time. Remove from heat and cool completely on a wire rack.

Place the chocolate chips in a heat proof bowl and microwave for 1 minutes. Stir, and cook another 30 seconds if necessary. Stir until the chocolate is completely melted.

Dip the bottom of each cookie in the melted chocolate and shake off any excess. Place on the parchment lined baking sheet until set. You can place the cookies in the refrigerator to help the chocolate set faster. Enjoy!