1-Getting started with coconut macaroons: Begin by gathering all your ingredients and preheating your oven to 325°F (160°C), which helps set the stage for even baking and prevents any surprises.

2-Whisk the egg whites: In a large bowl, whisk the egg whites until they form stiff peaks, adding air that gives your macaroons their light texture. Then, gently fold in the granulated sugar, vanilla extract, almond extract, and chopped sweetened shredded coconut until everything mixes evenly without deflating the whites.

3-Drop and bake: Once combined, use a spoon or cookie scoop to drop the mixture onto a parchment-lined baking sheet, spacing them about an inch apart. Bake for 15-20 minutes until the edges turn a golden brown, keeping an eye on them to maintain that perfect chewiness. For the best results, let them cool on a wire rack before diving in, as this helps them firm up just right.