Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper, set aside.
In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt.
Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1-1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet.
Repeat with the remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes.
Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet.
These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.