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Preheat oven to 325º. Line baking sheets with parchment.
Beat egg whites and salt to soft peaks. Add 1 tablespoon of the sugar and beat till whites are glossy, just a minute or so.
With a rubber spatula, fold in the rest of the sugar, vanilla, and coconut.
Drop by tablespoonfuls onto prepared baking sheets. Bake until just golden, about 15 minutes. Let cool for a few minutes, then remove to a wire rack to finish cooling.
When cooled, melt the chocolate with vegetable oil (I use the microwave). Dip the bottoms of the macaroons into the chocolate and place them on a parchment-lined baking sheet to allow the chocolate to harden.