• Prep. Preheat oven to 325°F (163°F) and line 2 baking sheets with parchment paper.
• Mix. Add coconut, condensed milk, cocoa powder, vanilla and salt into a large bowl and stir well to thoroughly combine.
• Finish. Add egg whites into another bowl and beat with an electric beater until stiff peaks form, about 3 minutes. Gently fold the egg whites into the coconut mixture.
• Scoop. Using a 1½-tablespoon scoop, scoop the cookie batter onto the prepared baking sheets, spacing each of them about 1 inch apart. Smooth any rough edges using a spoon to give a more rounded look.
• Bake. Bake one sheet at a time for 20 to 24 minutes, until the cookies feel slightly dry when touched. Place baking sheet on a wire rack to cool completely.

  👉 Don’t overbake: Since these macaroons are dark, it’s harder to judge by color. Instead, start checking around the 21-minute mark. If the tops feel dry to the touch, take them out—overbaking will make them dry.

Dip in white chocolate

• Melt chocolate. Break the chocolate bar into small pieces and place them in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until the white chocolate is completely smooth.
• Dip. Dip the bottom of the cookies in the melted chocolate (let it come to about ¼-inch in height around the edges). Remove cookies, draining excess chocolate and place back on the parchment-lined baking sheet and let cool completely at room temperature until the chocolate is set, about 1 hour. (Pop the tray in the fridge or freezer to set the chocolate quickly.)

  👉 You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired.
• Cookies can be stored in an airtight container at room temperature for up to 1 week.