Open up the tin of condensed milk and mix in the vanilla Mix in the almond flavoring.
Add the condensed milk to the coconut. Mix very thoroughly, making sure the coconut is completely coated.
Place them onto a baking sheet covered in parchment paper. Make them the size of smaller golf balls so that the inside doesn't dry out and remains chewy.
Bake for 115-17 minutes until the outside is toasted and browned.
Let them cool for a while then get your chocolate ready for dipping
.Dip the tops and return to the parchment paper. Let the chocolate harden then store inside containers.They only get chewier and better over the next couple days, if they last that long!
These only need to be baked until they are browned and crunchy on the outside, as you want the inside to be nice and chewy! The nutritional numbers do NOT include the chocolate on top, as the amount you use will vary! This is just for the macaroon.