Preheat your oven to 350℉
In a large bowl, quickly stir together the flour, coconut, and salt. Then add the condensed milk and vanilla extract. Mix until well integrated.
Line a baking tray with parchment paper and place scoops of the mixture. I recommend using an ice cream scoop
Bake for 12-15 minutes or until your preferred toastiness is reached.
While baking, melt your chocolate chips. The proper way is using a double boiler or bain marie but this can be done with a microwave. Simply put the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Take out and stir spread the meltiness evenly. Repeat until the chips fully melt while stirring.
When the macaroons are finished baking, remove and let cool for a couple minutes. Then dip them in the melted chocolate on the base and place on a wire rack or something similar to let the chocolate solidify.
Serve and enjoy!
