Preheat oven to 325°F
Line baking sheet with parchment paper
Stir together coconut, sugar, flour, and salt
Stir in egg whites and almond extract
Drop coconut mixture by teaspoons, 1-inch apart onto cookie sheet, making ¾- to 1-inch mounds
Lightly flour your thumb and press into the center of each mound to make an indentation
Bake for about 20 minutes or until edges are golden
If necessary, use the rounded side of a teaspoon to press indentation again
Cool cookies completely on a wire rack
For dipping chocolate, melt chocolate chips and a few Tablespoons of coconut oil in a heavy, small sauce pan over low heat until melted. Careful not to burn the chocolate, stir constantly.
Carefully dip the bottom of each cooled cookie into the dipping chocolate, letting excess drip off
Place cookies, chocolate side up, on rack for about 30 minutes or until chocolate sets
To fill cookies, spoon about ¼ teaspoon of raspberry preserve into each indentation
To store, layer unfilled cookies between waxed paper in an airtight container and cover. Store in refrigerator for up to one week or in freezer for up to three months. Thaw cookies, if frozen, and fill with preserves.
Makes about 40 cookies