Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
3 c . powdered sugar, ¾ c . unsweetened cocoa powder, ¼ tsp . salt
Stir in the egg whites, ground almonds, and extracts.
4 large egg whites, ½ c . almonds, 1 T . pure vanilla extract, 1 tsp . almond extract
Whisk just until the batter comes together.
Stir in the coconut and chocolate chips.
1 c . shredded coconut, ¼ c . semisweet mini chocolate chips
Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).