Set up your stand mixture.

Place two room temperature egg whites and 2 tbsp sugar into bowl.

Beat together on medium to medium high speed, forming soft peaks.

While peaks are forming, take a small sauce pan and add remaining sugar (6 tbsp) and 2 tbsp water (may add up to 1 tbsp more, if it appears dry).

Only stir once at this point to combine it and don't stir it again!

Heat this mixture over medium heat.

At the first sign of bubbles over entire surface, take the mixture off heat (in other words, the outer edges will boil and show bubbles first--when you see bubbles over the entire surface area, namely in the middle, it's done! Don't burn your syrup--take it off).

Slow your mixer to medium-low (about 3 on a kitchen aid) and steadily pour in the sugar syrup. Increase speed to medium high, and beat for another 4-5 minutes, until glossy.

Combine coconut milk, sugar, and salt over the stove-top in a medium pan over medium heat.

Bring down to a simmer and stir until the sugar dissolves (about 3 minutes).

At the same time, heat 2/3 cup water (a tea kettle or microwave works) and whisk in cocoa powder.

Whisk the cocoa powder into the mixture.

Whisk in the chocolate until the mixture is smooth.

Take off heat.

Before serving, stir in almond extract