Preheat the oven: Preheat the oven to 350°F/180°C (160°C fan)
Line a cookie sheet with parchment (baking paper)
Combine the ingredients: In a medium bowl, combine the coconut and sweetened condensed milk.
Mix well: Mix well with a rubber spatula or spoon until the mixture forms a sticky combination.
Place mixture on a lined cookie sheet: Use an ice cream scoop or tablespoon measure to scoop out even portions of the coconut mixture placing about 1 inch (2 cm) apart onto the lined cookie sheet. See note 3
Bake: Bake until golden brown, about 15 to 20 minutes
Cool: Remove from the oven and allow to cool slightly.
Melt the chocolate: Melt the chocolate in the microwave or on the stove top see note 4
Dip baked coconut macaroons in chocolate: Once cooled dip the bottom of each macaroon in the melted chocolate. Drizzle the tops with extra chocolate if you prefer.