Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Bake until golden brown, 18-20 minutes. Cool on a wire rack.
In a double boiler, melt chocolate chips and coconut oil over low heat.
Dip each cookie, top down into the chocolate. Place on a cooling rack or cookie sheet and place in fridge for up to an hour. Store in an air-time container.
