I can never decide on light and fluffy egg white macaroons (which tend to get hard) and moist and chewy condensed milk macaroons (which can be awfully dense), so I made my own recipe that is the best of both worlds.
In a large bowl mix the condensed milk into the coconut.
Add the flour and salt then mix well; the mixture should be dry and crumbly but sticky.
In a separate bowl whisk the room temperature egg whites and cream of tartar to the stiff peak stage.
Add sugar gradually while continuing to whisk the mixture then add the vanilla and whisk until just mixed.
Preheat oven to 170 degrees C.
Add a third of the egg mixture into the coconut mixture and stir in to lighten up the mixture. Add the rest of the egg mixture then fold into the coconut mixture taking care to be gentle and not over mix.
Place mixture in 1 teaspoon drops onto a prepared baking tray with baking paper.
Bake for 10-15 minutes watching closely until edges are browned. Cool completely before removing from the tray.
Dip completely cooled biscuits into melted chocolate so that just half is coated. Place on baking paper until completely hardened. Store in airtight container.