Preheat oven to 350 degrees.

In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.

Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).

Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).

Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.

While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.

Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.