Preheat oven to 325ºF. Line two baking sheets with parchment paper.

In a bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla. Drop mixture by teaspoons on to baking sheets, 2 inches apart.

Bake for 20 to 25 minutes until edges are golden. Transfer to wire racks to cool completely.

In a small bowl, microwave chocolate chips and oil for 40 seconds on high. Stir to melt and combine until smooth. Drizzle over cooled cookies.