Preheat the oven to 325 degrees.
In a medium bowl, mix together the shredded coconut, condensed milk, and vanilla extract.
In another bowl, beat the egg whites and salt until stiff peaks form.
Carefully fold the egg whites into the coconut mixture.
Carefully scoop about 1 1/2 tablespoons worth and roll into a ball with your hands, placing the prepared mounds onto a baking sheet lined with a silicone liner or parchment paper (A cookie scoop will work too).
Bake for about 10 minutes, then rotate the pan from front to back.
Bake for another 8-15 minutes until the bottoms are golden, and the top starts to turn golden as well. Check every couple minutes at the end till desired color is reached. (Time varies so much based on where you live)
Allow cookies to rest on pan for a few minutes before transferring to a wire rack to cool completely.
Melt chocolate in the microwave in 30 second intervals, stirring after each till smooth. I usually do 1.5 minutes total.
Dip the bottoms of the macaroons in the chocolate. Allow excess to drip back into the bowl, or scrape a little off with a spoon.
Drizzle some chocolate over the top if desired.
Place them back on the lined baking sheets.
Allow chocolate to set before enjoying.
Cookies should keep in an airtight container for about 1 week.