Let’s dive into the process of making these delectable treats, step-by-step:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form. This will add a lightness to your macaroons.
4. Gently fold the beaten egg whites into the coconut mixture. Take your time to ensure everything is incorporated without deflating the egg whites.
5. Using a small ice cream scoop or a spoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
6. Bake for 20-25 minutes or until the edges are golden brown. My abuela always said to trust your nose as much as your eyes – when you smell that delicious coconut aroma, you know you’re close!
7. While the macaroons cool, melt the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
8. Drizzle the melted chocolate over the cooled macaroons. You can use a spoon or a piping bag for a more controlled drizzle.
9. Allow the chocolate to set before serving. This is always the hardest part for me, but trust me, it’s worth the wait!