Place the oven rack in the middle and preheat your oven to 250°F. Line a small baking sheet with parchment paper and set aside. In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
In a small bowl, microwave the chocolate in 10 second intervals, mixing well between each until the chocolate chips start to melt. Continue whisking until the chocolate is completely melted. If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
Dip the bottom of each macaroon into the white chocolate, then immediately into the emerald sprinkles and place on parchment paper to set. Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.