In a medium bowl, combine coconut, sugar, vanilla, salt, and mini chocolate chips. Mix well.
In a small mixing bowl, beat egg white until soft peaks form.
Fold beaten egg white into the coconut mixture.
Make 12 small balls by rolling the mixture with slightly damp hands. Place the balls on a cookie sheet about 1" apart.
Bake for 15 minutes or until the tops are light brown. Cool for 10 minutes on the cookie sheet then transfer them to a wire rack to cool completely.
Melt a broken-up chocolate bar in a microwave-safe dish in 30-second intervals, stirring in between, until completely smooth.
Dip the bottoms of cooled macaroons in chocolate and place them on a waxed paper, silicone mat or parchment paper-lined cookie sheet until the chocolate is set.
Store in an airtight container.
Notes
STORE/FREEZEStore macaroons in an airtight container for up to 5 days at room temperature or 10 days in the refrigerator.Freeze macaroons for up to 3 months in a freezer-safe container with parchment or wax paper between the layers. Thaw them in the fridge or at room temperature.