Ingredients for about 24
¾ cup sweetened condensed milk
¼ tsp almond extract
1½ tsp vanilla
¼ tsp fine salt
1 large egg white
3 cups shredded unsweetened coconut
Directions
Preheat oven to 350 F.
In a bowl, whisk together sweetened condensed milk, almond extract, vanilla extract, salt, and egg white. Add coconut and mix together with a spatula until well combined.
Using a disher, scoop out a portion of the mixture and drop into a bowl of coconut to coat thoroughly.
Transfer coconut covered macaroons to a silpat-lined baking sheet, spaced evenly, about 15 per sheet.
Transfer to a preheated oven and bake for 20 minutes or until golden.
Allow to cool to room temperature. Melt chocolate and dip the bottom of each macaroon then place on parchment, allowing the chocolate to harden.