Preheat oven to 325°. Line a baking sheet with parchment paper
In a large bowl, beat egg whites until foamy
Add in sugar, flour, almond extract, and salt. Beat until combined
Gently fold coconut flakes and pecans into mixture
Drop by rounded tablespoon, 2" apart onto prepared baking sheet
Bake for 14 minutes or until lightly golden brown
Remove from oven and remove from baking sheet
Once macaroons are cooled completely, heat half of the chocolate melting wafers in a microwave safe bowl in 30 second intervals until melted.
Dip the bottom half of macaroons into the melted chocolate and place, chocolate side down, on parchment paper
Drizzle chocolate over the top, let dry completely and enjoy.