Directions:

Preheat oven to 325°F (160°C).

Place flour, coconut and salt in a mixing bowl and gently toss together.

Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated.

Cover with plastic wrap refrigerate for 2 to 3 hours.

Using a small cookie scooper (about 1½ tablespoons) scoop spoonful of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown.

Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper. Serve.