Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the Ingredients:
In a large mixing bowl, whisk the egg whites, sugar, vanilla extract, and salt until well combined.

Add the Coconut:
Stir in the shredded coconut and mix until the coconut is fully coated with the egg mixture.

Shape the Macaroons:
Using a tablespoon or cookie scoop, scoop out small mounds of the coconut mixture and place them on the prepared baking sheet, about 1 inch apart.

Bake the Macaroons:
Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Optional Chocolate Dip:
If desired, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip the bottom of each cooled macaroon into the chocolate, then place them back on the parchment paper until the chocolate hardens.

Serve and Enjoy:
Once cooled, enjoy your homemade coconut macaroons with a cup of coffee or tea!