Heat oven to 325 °F. Line 2 baking sheets with parchment paper.
With an electric mixer, or by hand, whisk together the egg whites, sugar, vanilla, and salt until foamy on top and the sugar dissolves.
Fold in the shredded coconut and mix together with a spatula until everything is combined.
Using an ice cream scoop or spoons, drop mixture into mounds on the parchment paper. Keep the mounds about an inch apart.
Bake the macaroons for 25-28 minutes until golden brown on top, and still soft in the center. Rotate the baking sheets halfway through baking to make sure they bake evenly. Let the macaroons cool completely.
Melt the chocolate according to package instructions (double boiler or microwave) and when it is a thin consistency, dip macaroons into the chocolate so they are coated along the bottom and up the sides a bit. You can also drizzle the top with chocolate or do both!
Place chocolate dipped macaroons into the fridge so the chocolate can harden a bit.
Macaroons keep for five days in an airtight container in the refrigerator and can be kept in the freezer (wrapped individually in plastic wrap) for a few months.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing