1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a large bowl stir together the coconut, sweetened condensed milk, vanilla extract, salt, and sugar if using.

3. If the mixture is too dry add a tablespoon of coconut milk; if too wet add a bit more coconut.

4. In a separate bowl whip the egg whites until soft peaks form, then gently fold them into the coconut mixture.

5. Use a cookie scoop or tablespoon to form mounds on the prepared sheet, spacing them 1 inch apart.

6. Bake for 18–22 minutes or until the edges are lightly golden, rotating halfway through.

7. Let the macaroons cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

8. Melt the chocolate and coconut oil in a double boiler or microwave until smooth and glossy.

9. Drizzle the melted chocolate over each cooled macaroon and let set at room temperature or in the refrigerator for 10–15 minutes before serving.