a. Preheat your oven to 325°F (163°C).

a. Line a baking sheet with parchment paper to prevent sticking.

a. In a mixing bowl, add 3⅓ cups of unsweetened shredded coconut.

b. Pour in 14 ounces (1 can) of sweetened condensed milk.

c. Mix the coconut and condensed milk until well combined.

a. In a separate bowl, beat 2 large egg whites until they form stiff peaks.

a. Gently fold the whipped egg whites into the coconut mixture.

b. Add 1 teaspoon of vanilla extract and ½ teaspoon of Kosher salt to the mixture.

c. Continue to fold until the mixture is uniform.

a. Take spoonfuls of the coconut mixture and shape them into small mounds, placing them on the prepared baking sheet.

a. Place the baking sheet in the preheated oven.

b. Bake for approximately 20-25 minutes or until the macaroons are golden brown.

a. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes.

b. Afterward, transfer them to a wire rack to cool completely.

a. If you choose to add a chocolate coating, melt 6 ounces (1 cup) of dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.

b. Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off.

c. Place the chocolate-coated macaroons on parchment paper to let the chocolate set.