- Preheat oven to 300F (150C). Line a baking sheet with parchment paper. Using an electric mixer on medium-high, beat egg whites with salt until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 more min. Fold in vanilla and coconut. Drop 2 tbsp (30 mL) of coconut mixture on parchment. Repeat with remaining mixture, placing 1 in. (2.5 cm) apart.
- Bake in centre of oven until edges of macaroons are golden, 18 to 20 min. Remove baking sheet to a rack. Cool completely. Store macaroons in an airtight container at room temperature up to a week.
Chocolate-dipped: Chop 6 oz (168 g) chocolate. Place in a microwave-safe bowl. Microwave on medium, stirring halfway through until almost melted, 2 to 3 min. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.