Preheat the oven to 350° Line 2 baking sheets with parchment paper or silicone baking sheets.

In a small bowl, whisk together egg whites, lime juice, salt, and vanilla extract until creamy. Stir in lime zest. Blend in condensed milk.

In a large bowl, toss together the coconut and flour until coated. Stir in wet ingredients until combined and sticky.

Use a medium-size (about 1 tablespoon) cookie scoop to drop the mixture onto the lined baking sheets, about 1-inches apart. Round out the tops of the coconut mounds to press in any loose coconut so that it doesnt burn.

Bake for approximately 12 to 15 minutes, rotating the pans halfway through the baking time, until golden brown and fragrant. Cool complexly on the baking sheets.

Melt the white chocolate bark according to the instructions on the package. Usually I melt in 30 second increments (at 50% powder) and I stir it each time until the chocolate is melted and completely smooth.

Dip the bottoms of macaroons into the melted white chocolate, tap off any excess chocolate and place them back on the baking sheet, tipping them on their sides. Allow the chocolate to cool and firm up completely.

Drizzle any remaining white chocolate over top of the macaroons.

Store in an air tight container for about 4 days.