Pre-heat oven to 325 degrees Farenheit
In a large mixing bowl, combine coconut, sugar, flour, egg whites, vanilla and salt
Drop rounded teaspoons onto baking sheet lined with parchment paper
Bake at 325 degrees for 18 minutes
Cool completely on a wire rack before dipping in chocolate
Fill a small pot halfway with water and bring to a boil
In the meantime, add chocolate chips the double boiler pot
Once the water is boiling, turn down to a simmer and hook the double boiler pot on the rim. The chocolate will begin to melt from the steam/heat
Stir the chocolate as it's melting until it's completely melted and smooth
Keep heat on low and dip the completely cooled macaroons one by one
Place on a baking sheet lined with parchment paper and place in the fridge to harden (about 30 min)
Once chocolate has hardened, you can transfer to an air tight container or ziploc bag and store in the fridge