Weigh out your flour, coconut and add them to a mixer bowl. Next, add condensed milk, vanilla extract, almond extract, and salt and turn your mixer on to a low speed. Incorporate all the ingredients before adding the tart-dried cherries. You can finish spreading the cherries evenly using a good spatula.
I am using a medium cookie scoop. Add 12 to 15 scoops onto a parchment-lined cookie sheet pan. These cookies do not need much room between the cookies since they do not spread. So an inch is plenty of space. Bake at 350° for 10-12 minutes. When I see the coconut pieces that stick out start to get toasted, I watch the time. Finally, move them to a cooling rack after being pulled from the oven.
After the macaroons have cooled, it is time to melt the chocolate. Take a handful of the dark chocolate wafers and add them to a microwavable dish. If your microwave has a melt setting, you can use that, but if you do not, turn the microwave on for 30 seconds. Stir and microwave for another 15 seconds. Stir again; you can heat for another 5 to 10 seconds if needed. Do not overheat your chocolate, or it will be dull, hard, and lumpy.
Take a cooled macaroon and dip the bottom into the melted dark chocolate. Set the cookies on their side to harden. It only takes about a minute for the chocolate to harden. Enjoy!