Preheat oven to 350F. Line baking sheets with greased parchment or with silpats (see note). Set aside.
Combine coconut, condensed milk, salt, almond extract, and vanilla extract in a large bowl. Set aside.
In the bowl of a stand mixer, combine egg whites with cream of tartar. Using the whisk attachment, beat on medium-high speed until soft peaks form. Add sugar and beat to combine.
Fold the egg whites into the coconut mixture in two installments, carefully folding the mixture to avoid deflating the egg whites.
Using a spoon or medium cookie scoop (see note), scoop mixture into portions about 1.5 tablespoons each, placing the scoops at least 2" apart on the baking sheet.
Bake until bottoms and tops of cookies are slightly browned, about 12 minutes. I turn my cookies around at the 6-minute mark to ensure even baking/browning. Cool completely on a wire rack.
For Chocolate Coating:
Line a baking sheet with waxed paper or parchment. Set aside.
Combine chocolate and vegetable oil in a small heatproof bowl. Microwave on 30-second intervals, stirring after each interval, until mixture is smooth.
Dip the bottoms of the macaroons in chocolate, and placed on the prepared baking sheets to set. It will take about 1 hour at room temperature, or about 15 minutes in the refrigerator.Enjoy!
Notes
Note on Silpats: Coconut macaroons are sticky business. I line my pans with silpats because sometimes the macaroons will still stick to parchment paper. If you don't have any and you're in the market for some, you can find them online [here].Note on cookie scoop: I use a medium cookie scoop (like this one [here]) to portion out my macaroons. This helps me to keep them more uniform in size/shape and to keep my hands clean. If you're scooping them with a spoon, you're going for about 1.5 tablespoons of the coconut mixture for each macaroon.