By An Edible Mosaic
Prep Time: 25 min
Cook Time: 25 min
Add the coconut flakes, sweetened condensed milk, vanilla extract, almond extract, and salt to a large bowl. Stir to combine.
Add the egg whites to another large bowl, and use a handheld electric mixer to beat them to stiff peaks.
Fold the egg whites into the coconut mixture 1/3 at a time until fully incorporated.
Use a 1 1/2-tablespoon scoop to measure out the coconut macaroon cookie dough. Roll each into a ball and arrange them on the prepared baking trays.
Bake for 10 minutes, then rotate the trays and continue baking until the cookies are set and light golden on the bottom, about 10 to 15 minutes more.
Once the cookies are cooled, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Drizzle the chocolate decoratively on top, and sprinkle on the flaky sea salt.