Preheat the Oven:

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.

Mix the Ingredients:

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully incorporated.

Prepare the Egg Whites:

In a separate bowl, whisk the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.

Shape the Macaroons:

Use a spoon or cookie scoop to form small mounds of the mixture (about 1–2 tablespoons each) and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake for 20–25 minutes, or until the edges and tops are golden brown.

Cool:

Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Optional Chocolate Drizzle:

Once the macaroons are completely cool, drizzle melted chocolate over them or dip the bottoms in chocolate for an extra indulgent touch.