Add the sugar to the egg white and mix in a double boiler over simmering hot water, until the sugar dissolves completely, being careful not to overcook the egg white. Remove the egg white mixture from the heat. Add the whole egg as well as the vanilla extract and mix well. Add the clusters and coconut chips to the egg mixture. Let the mixture rest in the refrigerator for at least 3 hours.
Preheat the oven to 275 degreese F.
Spoon the mixture with a tablespoon onto a parchment paper-lined baking sheet, leaving at least 1 inch between macaroons. Bake for 10 minutes.
Melt the chocolate chips in a double boiler.
Dip the flat bottom of the baked macaroons in the chocolate and allow to cool by placing on parchment paper.