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

In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form, about 2–3 minutes.

Gently fold shredded coconut, sweetened condensed milk, and vanilla extract into the whipped egg whites until evenly coated.

Using a 1½-tbsp scoop or two spoons, mound the mixture into small pyramids, spacing them 1 inch apart.

Bake at 325°F for 15–20 minutes, until edges turn golden brown and tops are lightly toasted.

Let macaroons rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave-safe bowl, heat chocolate chips in 20-second bursts, stirring until smooth.

Dip the bottoms into melted chocolate, place on parchment, and chill 10 minutes until set.