Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silpat baking mat and set aside.

In a large mixing bowl, stir together the condensed milk, coconut, dried fruit, nuts, salt and vanilla. Set aside.

Next, in the bowl of a stand mixer with the whisk attachment on, beat the egg whites in the until stiff peaks form. Gently fold the egg whites into the coconut mixture, just until combined.

Drop the mixture onto a prepared baking sheet, using a ¼ cup to measure it out (make sure to firmly pack the mixture into the measuring cup so that it forms a compact shape when placed on the baking sheet). You should be able to fit 6-8 macaroons on the baking sheet. Bake for 20-25 minutes, or until golden brown. Remove and set aside to cool.

Once the macaroons are cool, melt the white chocolate. Dip the macaroons, one by one, in the chocolate (or, you can use a spatula to gently spread some chocolate on the bottom of each cookie). Place back on the lined baking sheet. Drizzle with extra white chocolate and set aside to let the chocolate harden (you can pop the baking sheet in the freezer for a few minutes to speed this process up). Enjoy, and store any leftovers in an airtight container.