Prep: preheat oven to 350°F. You will to have all your ingredients out, a medium sized bowl, a small microwave-safe bowl, a spoon, baking sheet, and I recommend using a Silpat mat.
Combine coconut and flour in the medium sized bowl and stir to combine. Slowly add the condensed milk and vanilla extract and stir well. Batter will be thick and sticky!
Using a spoon, ice cream scoop, or your hands (my favorite method), scoop out and make 1-inch round balls. They don't need to be rolled tightly since they won't spread when baking.
Bake for 12-15 minutes until just lightly browned on top. Let cool.
After the macaroons cool, melt the chocolate chips in the microwave in 30-second intervals at 50% power until completely melted, stirring between intervals.
Dip the bottoms of each coconut macaroon into the melted chocolate and return to the baking sheet with a Silpat mat, if you have one, to set. Make sure the baking sheet is cool! Store in an airtight container.
** Nutritional information is an estimate and may vary.