Step 1

Preheat oven to 325 degrees F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

Step 2

In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.

Step 3

In a separate bowl combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.

Step 4

Gently fold the egg whites into the coconut mixture until completely combined.

Step 5

Using a 1 1/2 tablespoon-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2 inches apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet in order to shape the balls.)

Step 6

Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!)

Step 7

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

Step 8

IF you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.

Step 9

Eat and enjoy!