Preheat your oven to 350.
Line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl mix together your flour, coconut, and salt.
Add in your condensed milk and extracts and mix until combined.
Scoop out about 1.5-2 Tbsp. size balls onto your lined baking sheet.
Wet your fingers and dab each ball where any coconut is sticking out so it doesn’t burn in the oven.
Bake for about 12 – 15 minutes depending on your oven’s temperature. You don’t want to over bake the cookies. Bake until they are a bit golden on top and then let cool.
Melt your chocolate according to directions and drizzle on top of each macaroon if desired. 🙂
