Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This prevents the macaroons from sticking and makes cleanup a breeze.

In a large mixing bowl, combine 3 cups of unsweetened shredded coconut, 1/2 cup of finely chopped pistachios, 1/2 cup of sweetened condensed milk, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Mix everything together until well combined. The dough should be sticky but hold its shape when scooped.

Using a small cookie scoop or a tablespoon, portion the dough into small mounds and place them on the prepared baking sheet. Space them about an inch apart to allow for even baking. If the dough feels too sticky, lightly wet your hands to make shaping easier.

Bake the macaroons for 12-15 minutes, or until the edges are golden and the tops are lightly toasted. Keep an eye on them, as oven temperatures can vary. The macaroons will firm up as they cool, so don’t worry if they seem soft when you take them out of the oven.

Let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This ensures they hold their shape and develop the perfect chewy texture.

If you’re feeling extra indulgent, dip the cooled macaroons in melted dark or milk chocolate. Place them on a parchment-lined tray and let the chocolate set before serving.

Arrange the macaroons on a platter and watch them disappear! They’re perfect with a cup of coffee, tea, or as a sweet treat after a meal.