Preheat oven to 350°F/175°C. Line baking sheets with parchment paper.

In a large bowl, whisk together egg whites, and salt till frothy, gradually add sugar and vanilla. Keep whisking until the egg whites hold stiff peaks.

Fold in the flaked coconut, mix until fully incorporated.

Scoop golf ball sized of coconut mixture, and place about one inch apart on prepared baking sheet.

Bake for 10-15 minutes until outsides are a light golden brown color.

Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.

Melt chocolate chips in the microwave in 30 sec intervals.

Dip bottoms of cooled macaroons into melted chocolate and transfer to parchment paper to set. Drizzle any remaining chocolate over macaroons if desired.