Chocolate Dipped Coconut Macaroons Recipe Easy and Delicious

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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until everything is evenly combined.
Using a cookie scoop or a spoon, drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, leaving some space between each macaroon.
Bake for 18-20 minutes, or until the edges are golden brown.
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate chips and coconut oil (if using) in a double boiler or microwave, stirring until smooth.
Once the macaroons are cool, dip the bottoms or drizzle the melted chocolate over the macaroons.
Place the dipped macaroons back on the parchment paper and let the chocolate set before serving.

For extra flavor, you can add a drop of almond extract.
Store macaroons in an airtight container at room temperature for up to a week.
If you prefer, you can use dark chocolate or milk chocolate instead of semi-sweet chocolate.