Prep your pan and oven: Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Mix the base: In a medium bowl, combine the shredded coconut, egg whites, and sugar. If using, add vanilla and a tiny pinch of salt. Stir with a spatula until the mixture is evenly moistened and clumps together when pressed.

Let it hydrate (quick rest): Let the mixture sit for 5 minutes. This helps the coconut absorb the egg whites and makes scooping easier.

Portion the macaroons: Use a tablespoon or small cookie scoop to portion mounds onto the lined sheet, spacing them about 1.5 inches apart. Gently compact each mound with your fingers so they hold their shape.

Shape for even baking: For the classic look, form them into small domes or teardrop shapes. Keep them similar in size for consistent baking.

Bake: Bake for 15–20 minutes, until the edges are golden and the tops show light golden spots. Start checking at 14 minutes—ovens vary.

Cool: Let them cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Optional chocolate finish: Once cool, dip the bottoms in melted chocolate or drizzle over the tops. Set on parchment until the chocolate firms up.