• Line a cookie sheet with parchment paper and preheat the oven to 400.
• In the mixing bowl of a stand mixer, add the egg whites and vanilla, and beat the egg whites until they start to form peaks.
• Remove the mixing bowl, and add the sweetened condensed milk, and coconut, and fold the ingredients together.
• Drop the macaroon mixture onto the parchment paper by the tablespoonful.
• Bake until cookies turn golden brown; about 12 - 15 minutes. (If cookies are not golden brown, leave another minute or two, watching constantly.)
• Remove the cookies from the oven and cool on a wire rack.

Melt the Chocolate

• Melt chocolate in a microwave safe bowl, make sure you keep stirring the chocolate every 20 seconds or so until chocolate is smooth. You can also melt the chocolate using double broiler on the stove.
• While the chocolate is still warm, dip the bottoms of the coconut macaroons in the chocolate, and place on parchment paper for 1-2 hours or until the chocolate cools and sets on the cookies.
• Remove the cookies from the parchment paper, and serve immediately.
• Store in an airtight container in the refrigerator, for up to 5 days.