Preheat oven to 350° F.
In a large bowl, combine the egg whites, honey, and almond extract. Whisk together until the mixture becomes fluffy.
Next, add the coconut, chocolate chips and dash of salt. Mix well.
Using a tablespoon size scoop, spoon out balls of the mixture and transfer to a baking sheet.
Bake for 12 to 14 minutes, until the tops and edges are golden brown.
These macaroons are best served warm.
*Recipe adapted from PALEO IN 28.