2/3 cup flour
5 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)
Preheat oven to 350°F. Line cookie sheets with parchment paper or baking mats.
Stir flour, coconut, and salt.
Stir in sweetened condensed milk and both extracts.
Drop 2 tablespoon balls of dough onto the prepared cookie sheets.
These do not spread so you can crowd them close together.
Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden.
Cool completely before eating or dipping.
Melt chocolate according to package directions.until it’s melted and smooth.
Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother.
Dip the bottoms or tops of each macaroon in chocolate. Let dry.
Don’t refrigerate or you’ll get the condensation marks!