Preheat over to 325. Line cookie sheets with parchment.
In a medium bowl toss together coconut, sugar, flour and salt. Stir in egg whites and almond extract until well blended. (Mixture will be thick and sticky.).
Drop by rounded teaspoonfuls 2 inches apart on baking sheets. Bake in preheated oven for 20-25 minutes or until edges are lightly browned. Cool for 2 minutes before moving to wire racks. Cool completely. If desired in heavy saucepan melt chocolate and shortening; drizzle chocolate mixture over cooled cookies.