COCONUT CREAM MACAROONS

21 OZ. SHREDDED COCONUT
1 CUP FLOUR (NOT SELF RISING)
1/2 TSP. SALT
1 CAN SWEETENED CONDENSED MILK
2/3 CAN CREAM OF COCONUT
1 TSP VANILLA
1/4 TSP ALMOND EXTRACT
1 LARGE EGG
1 BAG CHOCOLATE CHIPS
1 TBSP VEGETABLE OIL

HEAT OVEN TO 350*.  LINE COOKIE SHEET WITH FOIL.  SPRINKLE 1 CUP OF COCONUT ON COOKIE SHEET.  BAKE 5-7 MINUTES OR UNTIL GOLDEN BROWN.  COOL & SET ASIDE.  MIX COCONUT & TOASTED COCONUT, FLOUR AND SALT IN A LARGE BOWL.  BEAT MILK, CREAM OF COCONUT, VANILLA, ALMOND EXTRACT, AND EGG IN MEDIUM BOWL.  MIX UNTIL SMOOTH.  POUR OVER COCONUT MIXTURE AND MIX UNTIL SMOOTH.  DROP BY ROUNDED SPOONFULS ON PAN.  BAKE 12-14 MINUTES.  COOKIES WILL BE HARD ON EDGES, BUT SOFT IN THE MIDDLE.  IMMEDIATELY MOVE COOKIES WITH FOIL TO WIRE RACK.  COOL 30 MINUTES.
HEAT CHOCOLATE & OIL ON LOW HEAT UNTIL MELTED.  DRIZZLE OVER COOKIES.  COOL 30 MINUTES & EAT