Instructions

1. 1

   Preheat oven to 350F.In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine.

2. 2

   Add coconut and stir with a rubber spatula until everything is incorporated.In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar.

3. 3

   Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.Gently fold half the beaten egg whites into the coconut, then fold in the other half.Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.

4. 4

   Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary - watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and dont try to peel them off until they are completely cool.After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted.

5. 5

   Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet.

6. 6

   Place in the refrigerator until the chocolate sets and they come off the parchment easily.Can be stored in an airtight container for a couple days - if they last that long.