Heat oven to 350 F. Line baking sheets with parchment paper; set aside.

In a large bowl, whisk together egg whites, sugar and salt until very frothy. Fold in coconut and cereal until moistened.

Drop mixture into 2 inch rounds on prepared baking sheets. Bake until lightly golden, about 25 minutes.

Transfer to wire rack to cool completely.

Using a microwave safe bowl, melt chocolate chips in microwave in 30-second intervals until smooth.

Dip bottom part of macaroons into melted chocolate and place on parchment paper. Cool in refrigerator for 30 minutes or until set.