• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
• Line two large baking pan with parchment paper and set aside

Prepare the coconut mixture:

• If you use frozen grated coconut, thaw overnight in the fridge or thaw at the counter until they are softened. There might be some extra liquid after you thaw the coconut. If the coconut seems overly wet, gently squeeze the grated coconut to remove excess liquid. You don't have to squeeze them bone-dry though. Discard the liquid as this may affect the texture of the macaroons
  
• Place the coconut in a mixing bowl. Add cornstarch, lemon juice, vanilla extract, and condensed milk. The amount of condensed milk needed may vary slightly. Use a spoon to stir and combine everything.
  
• The mixture should be moist and hold together. If it seems a bit too dry, add a bit more condensed milk. If the mixture seems a bit too "loose", add a bit more cornstarch
  

Shape the cookies:

• Use a large spoon and scoop about a scant tablespoon that is about 1 1/2 to 2 inches high (about 23-25 grams if you weigh it), Use your fingers to help compact the mixture together so they won't fall apart after being baked
  
• Place it on a prepared baking pan, bout 2 inches apart. You can do 12 mounds for one baking pan, but don't start on the other pan yet. We will bake one pan at a time. Keep the coconut mixture covered while waiting

Bake the cookies:

• Place the baking pan on the middle rack and bake for 10 minutes and then rotate the pan and continue baking for another 5-8 minutes or until the surface are lightly golden brown, with a few spots slightly darker is fine
  

Cool the cookies:

• Set the baking pan on top of a cooling rack and let them cool down for about 5 minutes and then use an offset spatula to remove the macaroons to a cooling rack and let them cool completely
  

Continue with second batch:

• Shape the cookies like you did the first time and then bake as directed

Dip in chocolate:

• Please make sure the macaroons have cooled down completely before you melt the chocolate
• Line another baking pan with a parchment paper
• Place the chocolate (roughy chopped if you use a bar) in a heat-proof bowl and microwave at 50% for 20-30 seconds and stir and repeat again until most of the chocolate is almost melted. Stir until all of the chocolate is melted
• Pick up one macaroon and dip the bottom of the cookie into the chocolate and place on a prepared pan. Repeat with the rest of the macaroons and melted chocolate. You can also drizzle extra chocolate on top of the macaroons if you want to use up some leftover melted chocolate
• Let the chocolate harden at room temperature or you can put the pan in the fridge and they will harden in a few minutes