YIELD: 24 macaroons
Heat oven to 350F. Line a sheet pan with parchment paper. In a large bowl, mix coconut, flour, and salt. In a another bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Whisk until well blended. Combined the coconut with the wet ingredients and mix well. Scoop mixture onto a parchment paper lined sheets with a cookie scoop. Tuck in any loose edges, so they don't burn. Bake for 12-14 minutes, until golden brown. Cool on the baking sheet, then move to a wire rack to cooling completely, sometimes I even cool them in the fridge overnight.
When ready to dip, melt the chocolate chips and coconut oil in the microwave. Dip the bottoms of the macaroons and cool on a parchment lined pan.
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