Store in an airtight container for up to 3 days for freeze up to a month (without chocolate).
Preheat oven to 350F. Line cookie sheets with parchment and set aside.
In a large bowl, combine coconut, sweetened condensed milk, vanilla and cherries. Stir to combine and set aside. In a separate bowl, whisk egg whites with salt until medium peaks form. Fold egg whites into coconut mixture until incorporated well.
Drop by a small cookie scoop onto parchment lined baking sheet. Bake 20-25 minutes or until bottom and tops are golden brown. Cool completely. Dip bottoms in melted chocolate and leave to dry on parchment (optional).