Beat Egg whites until frothy. Add 1 teaspoon of sugar and mix well. Then add salt, mix well. Then add Vanilla extract and mix well. After 1 minute of mixing at medium speed, you should go on to high speed and beat it for approximately 3-4 minutes until you see stiff peaks. Add 1 teaspoon of sugar at a time.
In a non-stick pan throw in your desiccated coconut. Toast it lightly. Make sure it doesn't change its color completely. After one minute of toasting, the coconut at the bottom of the pan will change its color. So, turn off the flame some seconds before that. You don't want your coconut to change its color. Turn off when you smell toasty coconut.
Fold your Coconut in Meringue, a little at a time. Use either an Ice Cream Scoop or a tablespoon to scoop out one portion of macaroons. It should be at least 1 inch in size. Make small rounds with your hands and place them in a baking sheet lined with parchment paper.
Bake the Macaroons at 320°F or 160°C for 25 minutes or until the sides and bottom are golden brown and the top is slightly brownish.
In the meantime, take a cup of dark unsweetened chocolate chips. Melt it in the oven at 30-second intervals or on a pan with some butter or on a double boiler. Make sure it doesn't burn. So keep stirring constantly and as soon as it turns silky, put the flame out. If you are melting in the oven, then keep stirring at every 30-second interval.
When the Macaroons are baked and cooled down slightly at room temperature, dip the bottom of each macaroon in melted chocolate, shake off the excess by tapping it on the rim of the cup.Chill them in the refrigerator for just 10-minutes. Enjoy with some chocolate Mousse.