Preheat your oven to 325°F and line two baking sheets with parchment paper.

In the bowl of a standing mixer, whisk the egg whites, sugar, vanilla extract, and salt on high speed until thick and opaque, about 1 minute.

Gently fold the shredded coconut and flour into the egg white mixture using a spatula until well combined.

Using a 1½ tablespoon cookie scoop or a rounded spoon, drop compact balls of the mixture onto the prepared baking sheets, leaving some space between each.

Bake for approximately 25 minutes, rotating the pans halfway through, until they are golden brown.

Allow the cookies to cool on the baking sheet for 1 to 2 minutes, then transfer them to a cooling rack to cool completely.

In the top of a double boiler, melt the chocolate chips and shortening together until smooth.

If needed, transfer the melted chocolate to a shallow bowl for easier dipping.

Dip the bottom of each cooled macaroon in the chocolate, allowing excess to drip off. Place the cookies back on a sheet of parchment paper.

For quicker setting, place the baking sheet in the fridge for a few minutes.