Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. The parchment paper is highly recommended, if you are out, foil greased with butter will work but expect a little sticking as well.

In a mixing bowl, add the coconut and the condensed milk.

Scoop out 2 tablespoons of coconut mixture and place on the prepared baking sheet, shape into a rounded mound. These do not spread so you can place them fairly close.

Bake for 15 minutes or until the tops are golden brown. Allow to cool for a few minutes.

Remove from the sheet and place on a rack to cool.

Melt the chocolate of your choice, I used chocolate almond bark melted in a double boiler. When the chocolate is melted. Drop a macaroon onto the chocolate and lift out with a fork to a sheet of foil and allow to cool.

Serve and enjoy.