Pecan Coconut Macaroons

Preheat oven to 325°F. Line two baking sheets with parchment paper.

In a large bowl, combine the shredded coconut, chopped pecans, and sea salt. Pour in the condensed milk, egg whites, vanilla, and almond extract. Stir until everything is evenly moistened.

Using a small cookie scoop or tablespoon, drop mounded portions onto the prepared baking sheets, spacing them about 1 inch apart. Gently shape into rounded mounds with damp fingers.

Bake for 16 to 18 minutes until the tops and edges are golden brown. The centers will still feel slightly soft but will firm up as they cool. Let cool completely on the baking sheets.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the cooled macaroons using a fork or piping bag. Let the chocolate set before serving.