Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, add egg whites. Using a mixer with a whisk attachment at medium to medium-high speed, whip until soft peaks form. Add sugar, vanilla, and salt, and whip until stiff peaks form. Egg mixture should look glossy, smooth, and hold its shape when your whisk is turned upside down.
Gently fold coconut flakes and chocolate chips into egg mixture until evenly incorporated.
Using a medium cookie scoop, scoop coconut mixture onto prepared baking sheet about 1 inch apart. Or, form balls by hand using 1.5 tablespoons of coconut mixture.
Bake for about 25 minutes, or until bottoms are golden brown and tops are lightly browned. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack to finish cooling.
Notes
Macaroons will keep for up to 5 days at room temperature in a tightly sealed container, or up to 10 days in the refrigerator in a tightly sealed container.
Macaroons can be frozen for up to 3 months in a tightly sealed freezer-safe container.
Chocolate chips can be omitted to make plain coconut macaroons (you will yield slightly fewer cookies).