Preheat the oven to 325 degrees F

Line a cookie sheet with parchment paper to prevent sticking!

In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks.

Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Place chips and pb cups into the macaroons.

Bake for 25 to 30 minutes, until golden brown.

Cool and add a chocolate drizzle across the tops if desired.