Pulse coconut flakes in a food processor until small pieces. Combine coconut flakes, flour, and salt in a bowl. Toss together to combine.
Scoop cookies directly onto a parchment lined baking sheet that has been lightly greased with cooking spray. Flatten each mound with the back of a measuring cup. Make a well into the center of each cookie using the back of a teaspoon.
Dip the bottom half of the cooled macaroons in the chocolate. Scrape excess chocolate off the cookies with the side of the bowl, and place the cookies back onto the parchment paper.
After dipping all of the cookies, put the remaining melted chocolate into a zip-top bag and cut off the corner. Squeeze the bag of chocolate over the top of the cookies in a zig-zag pattern.
Allow all chocolate to set before consuming or packaging the cookies to gift to neighbors/friends. To speed this process along, place pan of cookies into the refrigerator until set.
*Original Recipe made with 1 pouch Shirley J Coconutty Macaroon Cookie Mix & 1 cup HOT water as opposed to coconut flakes, flour, salt, sweetened condensed milk, and vanilla. Same directions except don't flatten, just fill with cherries and bake 20 to 25 minutes instead of 12 to 15.