Preheat the oven to 150°C/fan 130°C/gas mark 2 and line two baking trays with baking parchment paper.

In a large bowl, combine the coconut, condensed milk and vanilla extract - mix with a large spoon. Put the egg white in a separate bowl with a pinch of salt. Using an electric whisk, beat until soft peaks form, and then fold it into the coconut mixture.

Dollop the mixture evenly onto your lined baking trays to make 15 macaroons (approx. 1 ½ tbsp per macaroon). Bake for 15-18 minutes, or until golden. Leave to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.

Once cooled, dip the base of each macaroon in the melted chocolate to come around 1/2 cm of the way up. Using a spoon, drizzle the remaining melted chocolate over the top of the macaroons in a zigzag pattern; leave to set.