Preheat oven to 350 degrees.
In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.
Drop mixture in 1-1/2 tablespoon spoonfuls onto baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands (coconut doesn't stick to wet hands as much as it does to dry hands).
Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from baking sheet to cooling rack and allow to cool completely.