Easy Coconut Macaroons

Heat oven to 325 degrees. Line 2-3 baking sheets with parchment paper. Whisk together egg whites, sugar, vanilla and salt in a bowl until glossy and the sugar is basically dissolved. Fold in the coconut, stir until fully combined. With a fork, drop the batter in mounds (approx. 2 Tablespoons each) about 1 inch apart on the bakin sheets. Bake, rotating the sheets so they cook evenly - until golden brown 25-30 minutes. Let cool. Dip in chocolate if desired. For Chocolate: Approx 1 package of semi-sweet chocolate chips Crisco solid all vegetable shortening Place chocolate discs or chocolate chips in a microwave proof bowl. In increments of 30 seconds melt chocolate, IF chocolate becomes thick add a teaspoon of shortening and stir well until the chocolate is a good consistency to dip. Dip cooled macaroons as you like, 1/2 a cookie, just the top, or drizzle on top. Place back onto the parchment paper until chocolate has hardened. Macaroons stay fresh for approx. 5 days at room temperature in an airtight container.