1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites and salt until medium-firm peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
3. Fold in the vanilla extract, then gently fold in the shredded coconut until well combined.
4. Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. If desired, melt chocolate chips and dip the cooled macaroons, placing them back on parchment paper to set.

Notes:

• For best results, ensure your egg whites are at room temperature before beating.
• If using sweetened coconut, adjust the sugar amount to taste.
• Store macaroons in an airtight container at room temperature for up to a week.