Combine the coconut, condensed milk, and vanilla in a large bowl. With an electric stand mixer fitted with the whisk attachment , whip the egg whites and salt on high speed in the bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool. Melt chocolate in a double boiler. Drizzle chocolate over macaroons with a slotted spoon.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach