Heat oven to 325 degrees F. Coat a baking sheet with cooking spray. Set aside. In a medium bowl, mix together coconut, egg whites and ginger, stirring well. Using a 2-inch scoop, scoop coconut mixture, packing tightly, into balls, place about 1 inch apart on baking sheet. Bake for 45 minutes or until outside of coconut is golden brown. While macaroons are baking, melt chocolate over a double boiler or in a microwave. Keep warm. Remove macaroons from oven and let cool slightly. Once slightly cooled, drizzle with chocolate.