Heat oven to 350°F.

Line cookie sheets with foil or cooking parchment paper.

Sprinkle 1 cup of the coconut on one cookie sheet.

Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.

In large bowl, mix toasted coconut, remaining coconut, the flour and salt.

In medium bowl, beat condensed milk, cream of coconut, vanilla, almond extract and egg until well mixed.

Pour milk mixture over coconut mixture; stir until well mixed.

Onto cookie sheets, drop mixture by heaping tablespoonfuls about 2 inches apart.

Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges).

Immediately slide foil with cookies from cookie sheets to cooling racks.

Cool completely, about 30 minutes.

In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted and mixture is smooth.

Drizzle over cookies.

Let stand about 30 minutes or until chocolate is set.