Preheat oven to 350°F

Makes 20

1. Line a baking sheet with parchment and spread the coconut evenly over the top.
2. Toast it in the oven for about 3-5 minutes, until nicely brown. WATCH CAREFULLY once it starts to brown, they brown fast.
3. Remove from oven and allow to cool.
4. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Takes 1 minute.
5. In a large bowl add ¾ C coconut or regular sweetened condensed milk, the cooled coconut flakes and vanilla.
6. Gently fold the egg whites into the coconut mixture.
7. Use a small ice cream scoop or form with wetted hands the macaroons. Bake on a parchment lined baking sheet for 20 to 25 minutes, until golden brown. Cool and serve.
8. For chocolate dipping: Start with cooled macaroons and melted chocolate.
9. Set up a dipping station with parchment lined cookie sheet, bowl of melted dark or milk chocolate chips.
10. Dip each macaroon top into the chocolate, either by holding the top and partially submerging it, or drizzle the chocolate on the top using a fork.
11. Place finished macaroons on the parchment to set in a cool dry place or refrigerate 10 minutes or longer until chocolate has hardened.
12. Store in an airtight container. We love them kept in the refrigerator as they stay crisp on the outside and moist on the inside.