Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract.

In a separate bowl, beat the egg whites and salt until stiff peaks form.

Gently fold the egg whites into the coconut mixture.

Using a cookie scoop or spoon, form the mixture into small mounds and place them on the prepared baking sheet.

Bake for 18-20 minutes or until the macaroons are lightly golden brown.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, microwave the chocolate chips and coconut oil in 30-second intervals until melted, stirring after each interval.

Drizzle the melted chocolate over the cooled macaroons and let it set for a few minutes before serving.