Whisk condensed milk, egg whites, vanilla, almond, and salt until well combined and frothy. Mix in coconut.
Step 1
INSTRUCTIONS
Scoop 2-tablespoon batter onto parchment-lined baking sheets. Help form a dome with a spoon. Refrigerate the pans for 30 minutes.
Step 2
Heat the oven to 350°F. Bake one pan at a time for 16–18 minutes until macaroons are set and coconut is lightly toasted. Place pans on wire racks to cool completely.
Step 3
Put chocolate in a microwave-safe bowl. Stir chocolate at half power for 30 seconds until melted. Use a double boiler to melt chocolate.
Step 4
Melt the chocolate and dip the cooled macaroon bottoms. Return them to the parchment paper or use a new one.
Step 5
Chocolate can be drizzled on macaroons if desired. Allow setting.