Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Step 2

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

Step 3

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Step 4

Add the coconut and mix well with a silicone spatula.

Step 5

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Step 6

Bake the cookies for about 15 minutes, or until they are light golden brown.

Step 7

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

Step 8

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

Step 9

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Step 10

Let the chocolate set before serving.