Ingredients:
3 large egg whites (room temperature)
150g sugar
1/4 tsp salt
1 1/2 tsp vanilla extract
223g unsweetened shredded coconut

Method:
Step 1: Using a large bowl, beat the egg whites, sugar, salt, and vanilla extract using a mixer until the sugar is dissolved. Try not to overmix, the best texture you are looking for is for the mixture to appear slightly bubbly.

Step 2: Using a spatula or wooden spoon fold in the coconut making sure it is evenly coated. Cover and let the batter sit for about 1 hour.
 
Step 3: Preheat the oven to 160˚C and line the oven rack with two baking sheets of parchment paper.

Step 4: Then using a tablespoon, scoop out to create mounds, place the mounds on the baking sheets, about two inches apart.

Step 5: Bake one sheet at a time for 18-20 minutes or until the macaroons start to turn golden brown,

Step 6: Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Place some chopped chocolate into a heat-proof bowl and set over a pot that is simmering water. Stir continuously until the chocolate is melted and smooth.

Step 8: Remove from heat and dip the bottoms of the macaroons in the melted chocolate. Continue this process until all are fully covered, and place in the fridge until the chocolate has hardened.

Tips: Melt any chocolate that you wish, for my macarons I added some mint extract to the melted chocolate and it was delicious!