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

In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt.

In a separate mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form, about 2-3 minutes.

Gently fold the whipped egg whites into the coconut mixture using a rubber spatula.

Drop generous mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes, or until the tops are golden brown and slightly crisp.

Let the macaroons cool on the baking sheet for about 10 minutes before optional chocolate drizzling.