Set your oven to 325°F (163°C) and line a baking sheet with parchment paper. You want a lower temp so the outsides don’t brown before the inside sets.

In a large bowl, stir together the shredded coconut, condensed milk, vanilla, and salt until fully coated. If using chocolate chips inside, fold them in now.

In a separate bowl, use a whisk or fork to beat the egg whites until frothy (they should look bubbly and slightly foamy, not stiff). Gently fold them into the coconut mixture.

Using a cookie scoop or heaping tablespoon, drop mounds onto your lined baking sheet, spacing them an inch apart. Bake for 20–22 minutes or until the bottoms are golden and the edges are lightly toasted.

Let the macaroons cool on the baking sheet for 5 minutes. Optionally, transfer to a wire rack to cool fully before adding chocolate.

Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler. Dip the bottoms of cooled macaroons and place them back on parchment to set, or drizzle the chocolate over the tops with a spoon.

Chill dipped macaroons in the fridge for 10–15 minutes to help the chocolate set quickly.