Preheat oven to 325 degrees F.
In a medium bowl add the egg whites, salt, vanilla,and cream of tartar, beat with an electric mixer until soft peak form. Gradually add sugar and beat until stiff peaks form. Add the coconut and 1/2 cup of the chopped almonds, mix unit well blended.
Drop heaping teaspoons of dough on to a greased cookie sheet. Bake for about 20 minutes or until lightly browned.
Remove from oven remove from cookies sheet and place on cooling rack and cool completely.
While the cookies are cooling melt chocolate with the shortening in the microwave. Be sure to microwave for short periods and stir in between. I usually microwave for 20 seconds and stir and continue until chocolate is melted. Once the cookies are cooled and chocolate is melted drizzle the chocolate over the macaroons and sprinkle with the remaining 2 tablespoons of chopped nuts.