Preheat the oven to 325 degrees F and lightly grease a small tart pan. In a mixing bowl, whisk the egg whites, sugar, vanilla extract, and salt until the sugar dissolves.

Stir the shredded coconut into the egg white mixture until evenly coated. Press the mixture firmly into the bottom and up the sides of the prepared tart pan to form a crust.

Bake the crust for 20 to 25 minutes until the edges turn golden. Remove from the oven and let it cool completely in the pan.

Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate.

Let the mixture sit for one minute, then stir until the chocolate melts and the ganache becomes smooth and glossy. Pour the ganache into the cooled crust and spread it evenly.

Refrigerate the tart for at least two hours until the ganache sets. Slice and serve chilled.