Preheat the Oven

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the macaroons from sticking.

Mix the Ingredients

2. Combine Coconut, Milk, and Extract: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the coconut is evenly coated and the mixture is thick.
3. Whisk the Egg Whites: In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. You can do this with a hand mixer or stand mixer, or by hand with a whisk—just make sure the egg whites are firm and glossy.
4. Fold the Egg Whites into the Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites too much—this will help the macaroons stay light and airy.

Shape and Bake

5. Shape the Macaroons: Using a spoon or small cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. Space them about 1-2 inches apart. If you want a more uniform shape, you can slightly press them down, but they will naturally form a nice dome shape as they bake.
6. Bake: Bake the macaroons in the preheated oven for 25-30 minutes, or until they are golden brown around the edges and the tops are slightly firm. Keep an eye on them, as oven temperatures can vary.

Cool and Serve

7. Cool: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Optional Chocolate Dip: If you want to add a little extra sweetness, dip the cooled macaroons in melted chocolate. Simply melt the chocolate in the microwave or over a double boiler, and dip the bottoms (or tops) of the macaroons into the chocolate. Let them set on parchment paper until the chocolate hardens.