Preheat your oven to 325°F (163°C).
Line your baking sheet with parchment paper.
In a mixing bowl, combine the egg whites and a pinch of salt, then beat until soft peaks form.
Gradually add 1/4 cup of sugar while continuing to beat until the mixture is glossy and stiff peaks form. Fold in the vanilla extract.
Add the sweetened shredded coconut and the remaining 1/4 cup of sugar, gently folding until well combined.
Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
Bake for 20-25 minutes, or until golden brown on the edges and set.
Cool the macaroons on the baking sheet for a few minutes before transferring them to a wire rack.
Melt the semisweet chocolate in a microwave-safe bowl, adding vegetable oil to smooth it out.
Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment-lined baking sheet.
Allow the chocolate to set completely at room temperature or refrigerate for about 15 minutes.
