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.