Beat the egg whites, sugar, vanilla, and almond extract together in a large bowl with a hand mixer for at least 2 minutes, until foamy and the sugar has mostly dissolved.
Fold in the coconut until it is all evenly moistened. The mixture will be sticky and wet. Tightly cover with plastic wrap and refrigerate for at least 30 minutes to allow the coconut to absorb the liquid.
Meanwhile, place the diced strawberries between a few paper towels to absorb their moisture. You don't want wet berry pieces! Side Note: Freeze-dried strawberries should also work well but frozen berries would be too wet to use.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
After 30 minutes, remove the coconut mixture from the refrigerator and gently fold in the strawberries.
Using a large cookie scoop, scoop 2 tablespoons of the mixture and place onto the prepared baking sheet 2 inches apart. Make sure the mounds are neat and compact.
Bake until lightly brown, about 20-22 minutes, turning the baking sheet halfway through baking. Allow them to cool completely on the baking sheet.
Chocolate:
Place the dark chocolate melting wafers and one teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Dip the bottom of each macaroon in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.
Store dipped strawberry coconut macaroons layered between parchment paper in an airtight container in the refrigerator. Enjoy!