• Preheat oven to 350°F and line cookie sheets with parchment paper. If not using parchment paper, grease cookie sheets well with butter.
• Mix the condensed milk, vanilla and almond extracts, and salt together in a large bowl. Add the coconut and stir together until well combined.
  ⅔ cup sweetened condensed milk, 1 teaspoon vanilla extract, ¾ teaspoon almond extract, ⅛ teaspoon salt, 3 cups shredded sweetened coconut
• Drop the batter by spoonfuls onto the parchment lined or well-greased cookie sheet, allowing at least 1 to 2 inches of space between the cookies.
• Bake until golden brown around edges, 8 - 10 minutes (may take longer depending on oven). Remove from the cookie sheet immediately and cool on wire racks.
• Store cookies at room temperature in an airtight container.

Chocolate Coconut Macaroons:

• Melt the chocolate in the top of a double boiler, in a heatproof bowl set above simmering water, or in the microwave in 30-second intervals at 50% power.
  ½ cup semisweet or bittersweet chocolate
• Once the chocolate is melted, dip the bottom of each cookie in the chocolate and place on a parchment lined surface to all the chocolate to set.