Mix coconut and sweetened condensed milk together in a large bowl; mixture will be dry. Allow mixture to sit for 5-10 minutes before scooping, and give it another stir.
Using a 1 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on parchment paper or Silpat lined baking sheets.
Bake for 10- 15 minutes or until outside begins to turn golden brown. Let the cookies cool on the cookie sheets until set and cooled a bit, about 5-10 minutes. Remove the macaroons to a cooking rack, or package them in a container with a tight-fitting lid.
When cooled, dip in melted chocolate if desired, and place on wax paper to set.
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