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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In the bowl of a stand mixer or in a mixing bowl with an electric hand mixer, beat the egg whites and sugar at medium speed until they are white and glossy, 2 to 4 minutes.
Add the vanilla (if using), salt, shredded coconut, and mini chocolate chips or cocoa powder (if using). Stir just until evenly combined.
Use a medium (1 ½ tablespoon) cookie scoop to portion the macaroons onto the lined baking sheet at least ½ an inch apart.
Bake, rotating the baking sheet halfway through cooking, until golden brown on top and around the edges, 20 to 22 minutes.
Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.