Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk. Stir well until the mixture is moist.

In a separate bowl, whisk the egg white and salt until it forms soft peaks.

Gently fold the whipped egg white and vanilla extract into the coconut mixture. Mix until fully incorporated, but do not overmix.

Using a cookie scoop or a heaping tablespoon, portion 12 mounds of the mixture onto the prepared baking sheet. Space them evenly apart.

Bake in the preheated oven for 18–20 minutes, or until the tops and edges are just golden brown.

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

For a chocolate twist, dip the bottom of cooled macaroons in melted dark chocolate.

Store in an airtight container at room temperature for up to 4 days.