Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract. In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form. Fold in egg whites to coconut mixture. Using a small ice cream scoop, scoop cookies onto baking sheet 1-inch apart. Bake for 25-30 minutes, rotating the pan halfway through. Let cool for 10 minutes. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.