Preheat your oven to 325°F (165°C) and line a large baking tray with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Use a spatula to fold the ingredients together until the coconut is thoroughly moistened and the mixture holds together when pressed.
Scoop rounded tablespoons of the mixture onto the prepared baking tray, spacing them about 1 inch apart. Gently press the mounds into uniform shapes to ensure even baking.
Bake for 18 to 22 minutes, or until the edges and tops of the coconut mounds are a light, golden brown.
Remove the tray from the oven and allow the cookies to cool completely on the baking sheet for at least 15 minutes before transferring them to a wire rack. They must be firm before dipping.
Melt the chopped chocolate and coconut oil together in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring until completely smooth.
Dip the bottom half of each cooled cookie into the melted chocolate, shaking off any excess.
Place the dipped cookies back onto the parchment-lined tray and refrigerate for 15 minutes to allow the chocolate to set firmly.