Preheat your oven to 350 °F. Line a large baking sheet with parchment paper.
Combine the coconut, flour and salt.
Open up the tin of condensed milk, pour over the mixture. Then mix in the vanilla and almond flavoring.
Mix very thoroughly, making sure the coconut is completely coated.
Add in the almonds and the 1 cup of chocolate chips, mixing until they are spread out evenly throughout the batter.
Form them into the size of smaller golf balls so that the inside doesn't dry out and remains chewy. Place them onto a baking sheet covered in parchment paper.
Bake for 15-17 minutes until the outside is toasted and browned.
Let them cool completely then melt your remaining chocolate chips in a medium sized bowl. (I do this in the microwave in 20 second increments).
Dip the coconut balls into the chocolate and cover completely.
Return them 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!
Notes
If the batter is really sticky, use another 1/2 cup of shredded coconut.
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.