Step 1

Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.

Step 2

In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla extract by hand using a wooden spoon. Set aside.

Step 3

In a medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.

Step 4

Fold the egg whites into the coconut mixture until fully incorporated.

Step 5

Using a 1 Tablespoon scoop, place mounds of coconut mixture onto the prepared baking sheet, spacing about 1-inch apart.

Step 6

Bake for 21-23 minutes, until the tops and edges are golden brown. Do not overbake!

Step 7

Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

Step 8

If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.