Preheat oven to 350 degrees F.

In a large mixing bowl mix together coconut, salt and Sucunat (or other sweetener)

Mix together the egg whites, vanilla and almond extract.

Pour the egg mixture into the coconut and mix thoroughly, until all of the coconut has been moistened.

Take large tablespoonfuls and roll them in your hand.

Place them on a baking sheet lined with parchment paper or a silicone liner.

Gently flatten each macaroon with your hand slightly.

Bake at 350 for 11-14 minutes.

Allow to cool for 5-10 minutes before transferring to wire rack to cool completely.

In a double boiler melt the chocolate.

Once melted, add the coconut oil and stir until completely melted.

Drizzle over the cooled cookies.

Place cookies in the refrigerator to allow the chocolate to harden.

Store finished cookies in an airtight container in the refrigerator.