Preheat oven to 180ºC (356ºF). Line a large baking tray with parchment paper. Set aside.

In a large mixing bowl, add coconut and pour over condensed milk and vanilla. Mix with a wooden spoon until well combined. Set aside.

In a small mixing bowl, add egg white and using a hand beater, whisk until soft peaks form, approx. 1 minute. NOTE: to test for soft peaks, finish whisking and raise the beaters up and the whipped egg whites should form a soft peak that holds it’s shape and then begins to fall back on itself.

Add whipped egg to coconut mixture. Gently fold through until well combined.

Using an ice-cream scoop or a tablespoon, scoop out approx. 2 tablespoons worth and place on lined tray. The ice-cream scoop with form them into a dome or form them into one using your hands if using a tablespoon.

Repeat with remaining mixture.

Bake for 18-20 minutes or until most are golden and slightly crispy on top.

Remove and cool on tray for 5 minutes.

Transfer to a wire rack to cool completely before dipping into the chocolate.

Prepare a double boiler with a heat proof mixing bowl over simmering water.

Add chocolate to the bowl and gently melt, stirring occasionally. Remove from heat once completely melted and smooth.

Pick up a macaroon and dip the base into the melted chocolate, swirling it around so the chocolate comes up the sides slightly, approx. 1-2cm. Pick up and allow excess chocolate to drip back into the bowl.

Place macaroon back upside down on wire rack, so the chocolate is facing up.

Repeat this method with remaining macaroons.

Allow chocolate to set at room temperature or place in the refrigerator until chocolate has set.

Serve and enjoy!