Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, mix together the shredded coconut with sweetened condensed milk and vanilla until combined then set aside.
3. In a separate small bowl, beat the egg whites with salt until stiff peaks form.
4. Fold the egg mixture into the coconut mixture until all combined.
5. Drop by spoonfuls onto the prepared baking sheet 1" apart.
6. Bake for 25-30 minutes until golden brown on the outside then remove from the oven and transfer to a wire rack to cool. 
7. While the cookies cool, melt the dark chocolate in the microwave in 30-second increments until no lumps remain.
8. Dip each cookie into the chocolate coating just the bottom, then place onto a clean piece of parchment paper to harden before serving.