In a large mixing bowl, add coconut, condensed milk, vanilla extract and mix everything together. Keep aside.
In another mixing bowl, add egg whites and beat them until stiff peaks form.
Gently, fold these egg whites into the coconut mixture until combined.
Use a small ice cream scooper to scoop out small portions of this mixture and drop them on a cookie tray, lined with parchment paper.
Bake at 325 degrees F for 20-25 minutes until edges are firm and golden brown.
Allow these macaroons to cool down completely.
Then, pour a little melted chocolate on top and stick a few strawberries.
Let the chocolate set and enjoy.