Preheat oven to 350 deg F.

In a stand mixer, beat egg whites and cream of tartar until stiff peaks form.

Place coconut, almond extract and salt into a bowl and mix with a fork. Add in condensed milk and coat all the coconut.

Fold egg whites into the coconut mixture. Add in mini peanut butter cups.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

Transfer to a wire rack to cool.

Melt Peanut Butter Candy Melts according to the directions on the bag. Dip the bottom of the macaroon into the candy scrape off any excess and place on a cookie sheet lined with wax paper until dry.

Enjoy with a glass of milk.