In a medium sized bowl, beat the egg whites with an electric mixer until it forms stiff white peaks and set aside.

In a large bowl mix coconut, salt and sweetened condensed coconut milk.

Fold egg whites into the coconut mixture.

Using my favorite cookie scooper or a spoon, scoop 1 inch ball of the coconut mixture onto parchment lined baking sheets.

Bake for 20 minutes or until golden all around the macarons, rotating the baking sheets if necessary.

While macaroons are baking, melt the chocolate in a double boiler.

With a spoon, drizzle the chocolate over the macaroons.

If you want to cover the coconut macaroons completely, double the quantity of chocolate.

Dry on parchment paper until chocolate sets.

Serve and enjoy your coconut macaroons with a cup of tea or coffee!