Coconut Cream Macaroons

3 (7 ounce) packages flaked coconut (7 2/3 cups)
1 cup all-purpose flour
1/2 teaspoon salt *
1 (14 ounce) can sweetened condensed milk
2/3 cup canned cream of coconut
3 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
1 (6 once) package semisweet chocolate chips (1 cup), if desired
1 tablespoon vegetable oil, if desired

Heat oven to 350 degrees F. Line cookie sheet with aluminum foil or cooking parchment paper.

Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes, stirring occasionally, or until golden brown; cool. Reserve aluminum foil for baking cookies.

Mix toasted coconut, remaining coconut, the flour and salt in large bowl.

Beat milk, cream of coconut, vanilla extract, almond extract and egg in medium bowl until well mixed. Pour over coconut mixture, stirring until well mixed.

Drop mixture by heaping tablespoonsful onto cookie sheet.

Bake for 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely.

Heat chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set

* If using self-rising flour, omit salt.