Preheat the oven to 170C/325F/Gas 3, and line a baking tray with parchment paper or a silicone mat. Set aside.

In a large bowl, stir together the coconut, flour, and salt.

In a separate bowl, stir together the condensed milk and vanilla. Add to the coconut mixture, and mix until completely combined.

Using a medium cookie scoop, scoop out balls of the mixture (about 1.2-oz each) and place onto the prepared baking tray. Make sure to pack the mixture tightly into the cookie scoop to get neat, round balls.

Bake for 15 - 20 minutes or until lightly golden brown around the edges and tops.

Allow to cool for 10 minutes on the baking tray before transferring them to a wire rack to cool completely.

Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Dip each cooled macaroon into the chocolate and place back onto the baking tray. Drizzle the tops with even more chocolate if desired.

Allow the chocolate to set at room temperature or in the fridge before serving.