Best Coconut Macaroons (Smashed!)

Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the coconut, sugar, flour and salt. Stir well. Add the egg white and almond extract and stir very well, until no dry patches remain.

Divide the dough in half (just eyeball it), and then scoop ⅓ of each half onto the baking sheet (to equal 6 cookies total). Using your fingers, press the cookies flat. The flatter, the better.

Place the cookie sheet in the oven, then turn the heat down to 325ºF. Bake for 23-25 minutes. Do not be afraid of dark brown edges!

Let cookies cool on sheet for 1 minute, then move to a rack to cool completely.

If dunking in chocolate, before serving, melt the chocolate and oil in a double boiler until smooth. Dip the cookies in the chocolate, and serve.