Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until well combined.
In a separate bowl, beat the egg whites until stiff peaks form, about 3-5 minutes. Gently fold them into the coconut mixture.
Drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes until the edges are golden brown. Let them cool on the baking sheet.
If using chocolate chips, melt them and drizzle over the cooled macaroons. Allow to cool completely before serving.