Preheat oven to 170 degrees C. Grease baking trays.
Melt chocolate over low heat or in the microwave and let cool.
In a large glass or metal bowl, whisk egg whites until foamy. Add sugar and salt a little at a time while whisking until mixture stands in peaks. Stir in vanilla. Fold in melted chocolate, coconut and pecans. Drop by teaspoonfuls about 5cm apart on baking trays.
Bake 10 to 12 minutes. Macaroons should be soft in the centre.