Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Pour the chocolate stout into a saucepan and reduce to 2 tablespoons. Set aside to cool.
Beat the egg whites in a bowl until they form stiff peaks.
Mix together the sweetened condensed milk, cocoa powder, vanilla extract, salt, cooled reduced stout, and coconut together in a separate, large bowl.
Fold the egg whites into coconut mixture until thoroughly combined.
Divide the coconut mixture to create 24 balls and space them about 1 ½ inches apart from one another on the baking sheets.
Bake for 20 - 25 minutes, or until they are a golden brown on the outside, and cooked at the bottoms - they shouldn't leave any bits behind when you take them off the sheet. Please read the post for tips on making larger macaroons. Allow to cool completely.