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Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside. Moven oven rack to center position. Preheat oven to 350. Line baking sheet with parchment paper or grease lightly. With electric mixer on medium high heat speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form about 6 minutes total. Beat in vanailla and lemon juice. Fold in the coconut and melted chocolate.
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Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Baake until macaroons puff 10 - 13 minutes (Do not allow the edges to brown.) Cool on baking sheet on wire rack 1 - 2 minutes. Transfer macaroons to rack to cool completey. Repeat with remaining macaroon batter. Serve immediately.
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