Preheat oven to 180°C (350°F).

In a bowl, combine shredded coconut, sweet condensed milk, vanilla extract, and salt.

Mix well and set aside.

In another bowl, beat egg whites until fluffy.

Gently fold the egg whites into the coconut mixture until light and airy.

Preheat the oven for 10 minutes.

Drop spoonfuls of the coconut mixture onto a baking sheet, spacing them about 1 inch apart.

Bake for 10-15 minutes, or until the bottoms and sides are golden brown and the tops are lightly golden.

Remove from the oven and let cool.

Melt the chocolate in the microwave (low temperature for 2 minutes) or in a double boiler.

Dip the bottoms of the macaroons in the melted chocolate.

Place them on parchment paper.

Refrigerate for about 10 minutes or until the chocolate solidifies.

Serve and enjoy!