In a medium bowl, combine 3 cups of unsweetened shredded coconut, 1 can of sweetened condensed milk, 1 teaspoon of pure vanilla extract, and a pinch of sea salt. Mix until fully incorporated.

Using a cookie scoop or a regular spoon, drop heaping tablespoons of the coconut mixture onto a parchment-lined baking sheet, spacing them about 1 inch apart.

Preheat your oven to 325°F (163°C).

Place the baking sheet in the center and bake for 10 to 12 minutes, aiming for lightly golden edges.

Remove the tray from the oven and let the macaroons cool on the baking sheet for about 5 minutes before transferring to a wire rack.

If desired, melt some semi-sweet chocolate and dip the bottoms of each macaroon into it.