Preheat oven to 325F. Line a baking sheet with parchment paper and set side.
Beat egg whites, vanilla and salt about 2 minutes. Add in sugar, keep beating until stiff.
Fold in shredded coconut.
Drop batter on a parchment paper lined baking sheet using a teaspoon. Bake for 25 minutes or until their top turns golden.
Meanwhile melt the chocolate on a simmering water and let it reach almost at room temperature.
When the macaroons are cooled, dip them into melted chocolate and then into sprinkles. Place on a parchment paper and wait until set. Optionally, you can chill them for about half an hour and hear that cracking sound when eating.