In a large mixing bowl, combine sweetened flaked coconut, flour and salt, mixing well.
Add egg white, sweetened condensed milk and almond extract. Mix until all is just wet. Do not over mix.
Using a tablespoon cookie scoop, scoop out 12 macarons onto a parchment lined cookie sheet.
Bake for 12-14 minutes or until the tops start to brown.
Remove and allow to cool.
Dip bottoms in melted chocolate and immediately roll in minced almonds. Return to parchment lined cookie sheet to harden. You may want to transfer to the refrigerator for 10 minutes to speed up the process.
Store in an airtight container at room temperature until ready to serve. Best 1-2 days after baking.
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