Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk the egg whites and sweetened condensed milk until frothy. It may take about 2 minutes to do it.
Add in the salt, almond and vanilla extracts. Whisk to combined.
Add in the coconut and stir until all coconut is covered with mixture.
Add in the flour and stir until completely incorporated.
Using a medium cookie scoop, scoop out the cookie. Press your finger down in the center of the bottom of the cookie. Push in the almond. Press the bottom of the cookie into the hole to cover it.
Place on the prepared baking sheet. They won't spread.
Bake for 16-18 minutes until the coconut bits get golden brown.
Let cool completely.
In a double boiler, add in the 4 ounces of baking chocolate. Stir until completely melted.
Place the chocolate in a sandwich bag. This will help to drizzle over top of the almond joy macaroons.
Put the cookies back on the baking pan. Place an almond on top of each of the cookies. Drizzle enough chocolate to cover the almond and drip down the sides of the cookie. I would say I used about 1 -2 teaspoons of chocolate on each cookie.
Repeat to all the cookies. Tap the cookies on the counter to flatten out the chocolate and give it a smooth surface. This will also help the chocolate drip down the sides.
Set aside and let dry. It will take maybe an hour to 2 hours to set up. You can eat them while they're wet, but the almond on top will move and it will be slightly messy.
Almond Joy Macaroons https://www.cookiedoughandovenmitt.com/almond-joy-macaroons-2/