Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

In a large bowl, whisk your egg whites until they form soft peaks.

Gradually add the sugar while continuing to whisk until the mixture becomes glossy and holds firm peaks.

Gently fold in the vanilla extract and salt, then add the coconut in two batches.

Drop heaping tablespoons of the mixture onto prepared baking sheets.

Bake for 20-25 minutes, or until the tops are golden brown.

Let them cool completely on the baking sheets.

Melt the chocolate chips (optional) and dip the bottoms of the macaroons.