Preheat your oven to 325°F (163°C) while you prepare the macaroon mixture.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until everything is evenly mixed.

Use a cookie scoop or your hands to form small mounds (about 1.5 inches) of the coconut mixture and place them on a parchment-lined baking sheet. Ensure they are spaced about an inch apart.

Pop the baking sheet into the oven and bake for 20-25 minutes, or until the tops are lightly golden brown.

Once done, remove the sheet from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

While the macaroons are cooling, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Once cool, dip the bottoms (or the whole macaroon, if you’re feeling indulgent!) into the melted chocolate, allowing any excess to drip back into the bowl.

Place the dipped macaroons back on the parchment-lined baking sheet and allow the chocolate to set fully. You can place them in the refrigerator to speed up this process.

Once the chocolate has set, plate your Irresistible Chocolate-Dipped Coconut Macaroons and enjoy!