1-1/2 cups dark chocolate morsels, melted (for dipping)
Preheat the oven to 325°F. Line a baking sheet with parchment paper; set aside.
Fit a stand mixer with a paddle attachment. Combine the flour, coconut, and salt in a mixing bowl until the coconut is evenly coated with flour. Slowly pour in the sweetened condensed milk, vanilla, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.
Use a tablespoon to drop the dough onto the prepared cookie sheets. (Each cookie should be about the size of a golf ball.) Place a sliced almond on top of each macaroon. Bake for 25-30 minutes, or until the coconut is toasted and golden brown on the outside.
Allow the cookies to cool for 45 minutes, then dip the bottom of each macaroon in the melted dark chocolate. Place the cookies back onto the lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.
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