Have egg whites at room temperature.

Beat egg whites until stiff but not dry, gradually adding 1/4 cup sugar and vanilla (extra-fine sugar works best, but plain granulated sugar can be used).

In a separate bowl, whisk together flour, salt and 1 cup sugar. Add coconut and mix until well combined. Fold gently into the beat egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.

Drop by rounded teaspoonfuls onto a parchment or silicone lined baking sheet.

Bake in preheated oven for 20-25 minutes, or until tops are golden. Remove from oven and cool for 2 minutes, then carefully remove macaroons using a thin spatula.

These may be served as-is, sprinkled with powdered sugar or drizzled with melted chocolate. If storing, use tempered chocolate or Baker's Dipping chocolate.