Step 1: Preheat the Oven

Preheat your oven to 170°C (325°F) and line a baking tray with parchment paper.

Step 2: Whisk the Egg Whites

In a clean, grease-free bowl, whisk the egg whites using an electric mixer or hand whisk until soft peaks form. The mixture should be light and fluffy.

Step 3: Fold in the Sugar and Coconut

Gently fold in the caster sugar and desiccated coconut into the whisked egg whites. Add the vanilla extract if using. Be careful not to overmix, as you want to keep the air in the mixture.

Step 4: Shape the Macaroons

Using a tablespoon, scoop small portions of the coconut mixture and shape them into balls or domes. Place each one on the lined baking tray, leaving a little space between them. If desired, place a blanched almond on top of each macaroon.

Step 5: Bake the Macaroons

Place the tray in the preheated oven and bake for 15-18 minutes, or until the macaroons are golden brown on the outside and slightly firm. Keep an eye on them to ensure they don’t burn.

Step 6: Cool and Optional Chocolate Dipping

Once baked, remove the macaroons from the oven and allow them to cool on a wire rack. If you’d like to add a chocolate dip, melt the dark chocolate in a heatproof bowl over simmering water (double boiler). Once the chocolate is melted, dip the base of each macaroon into the chocolate and place it back on the wire rack to set.