In a medium sized bowl, stir together sweetened condensed milk, butter, vanilla extract, and almond extract until well combined.
Stir in coconut flakes until well incorporated.
Use electric mixer with whisk attachment to beat egg whites and salt on medium-high speed until stiff peaks form.
Fold egg whites into coconut mixture until just combined. Refrigerate mixture for 30-60 minutes.
Preheat oven to 325 degrees. Line large baking sheet with parchment paper or silicone baking mat.
Use two spoons or a cookie dough scoop to form coconut mixture into ~1 tablespoon sized mounds. Place mounds at least 1 inch apart on prepared baking mat.
Bake for 9 minutes. Turn baking sheet around in oven and bake for an addition 8-10 minutes, or until tops of mounds are golden brown.
Let cool completely before finishing with chocolate.