Preheat oven to 325 F degrees. Line two baking sheets with parchment paper.
Using a handheld or stand mixer, beat the egg whites, sugar, salt, and vanilla together on medium-high speed until foamy and completely combined.
Fold in the coconut into the egg mixture, making sure the coconut is evenly moistened.
Scoop 2-3 tablespoons of the batter into mounds on prepared baking sheet, about 2 inches apart.
Bake the macaroons for 15-20 minutes (depending on size) or until golden brown, rotate the pans to ensure even baking.
Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Once cookies are cool – melt chocolate chips in a microwave safe bowl; check and stir frequently (use 30 second increments).
Drizzle with melted chocolate or dip cookies in the melted chocolate and allow to harden before serving.