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• 2-3 large eggs, whites only
• 80 g caster sugar
• 200 g desiccated coconut
• 1 tsp vanilla extract
• pinch salt
• about 90 g chocolate

1. Whisk together egg whites and sugar with an electric whisk in a large bowl until light and frothy.
   
   2-3 large egg whites
   80 g caster sugar
   
2. Add coconut, salt, vanilla, stir in. Leave to stand for 10 min.
   
   200 g desiccated coconut
   1 tsp vanilla
   pinch of salt
   
3. Heat oven to 160 °C (fan) and line a baking tray with greaseproof paper.
4. Roll mixture into small and compact balls, place on the baking tray. Flatten very slightly.
5. Bake 10-12 min until golden. Leave on the tray to cool.
6. Melt chocolate, dip the bottom of each macaroon into it and place upside-down in the fridge to set. Drizzle any extra over the tops once done.
   
   about 90 g chocolate
   

• apparently you can do these in an air fryer (10 min at 145 °C)
• officially uses vanilla paste but extract is fine