Coconut macaroons

This recipe is adapted from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift It makes approximately 30 cookies.
What you'll need:
2 large eggs, well beaten
1/2 cup of sugar
generous pinch of salt
1 teaspoon of vanilla extract
3 cups of shredded coconut (I buy the flakes)
hunk of milk chocolate, optional

Preheat the oven to 350 degrees. Place a sheet of parchment paper over a sheet pan.
In a large mixing bowl, whisk together the eggs, sugar, salt and vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened coconut.
Place generous teaspoonfuls of the mixture onto the baking sheet. They should look more like balls on the parchment paper. Bake for 20-25 minutes or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.
If you would like to drizzle chocolate atop the macaroons, simply microwave the hunk of milk chocolate until it is liquefied and drizzle over the macaroons on the cooling rack.