In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.