Preheat your oven to 325º F.
In a large bowl, add the coconut, condensed milk, vanilla, and almond extracts. Mix well.
In a smaller bowl, add the two egg whites.
Mix the egg whites with an electric mixer on high until they form stiff white peaks. This can take 5 minutes or more depending on the mixer speed.
Pour the egg white mixture into the coconut mixture and mix.
Line a cookie sheet with parchment paper.
Use a cookie scoop to drop scoops of the coconut mixture onto the cookie sheet.
Bake 8-10 minutes until your macaroons are slightly golden.
Allow cooling.
If you are going to dip into chocolate, melt your chocolate in a microwave-safe dish. I like to microwave in 25-second intervals to avoid the chocolate burning.
Layout a piece of wax paper. Dip each macaroon in the chocolate and set onto the waxed paper to allow the chocolate to harden.