Preheat oven to 350.

Combine coconut, sweetened condensed milk, vanilla, and coconut extract in a large bowl, stirring well

Using a stand mixer, whisk egg whites and salt until stiff peaks form.

Fold egg whites into coconut mixture.

Line baking sheet with parchment paper.

Using two spoons, scoop heaping tablespoons onto tray.

Bake for 20 minutes or until edges and bottom are golden.

Transfer entire parchment sheet and cookies to a cooling rack.

When cooled, melt chocolate chips in 30 second increments in small bowl in microwave, stirring between each segment.

Coat bottom of each cookie with chocolate. (I used a spoon to spread it.)

Return coated cookie to parchment paper.

After all cookies are coated, place in refrigerator to speed cooling of chocolate.