Makes 24

• 3 cups or 8 ounces (225g) dried, unsweetened coconut flakes
• 3/4 cup (150g) sugar
• 1/4 teaspoon salt
• 3 large egg whites
• 1/2 teaspoon vanilla or almond extract (optional)
• 2 ounces (50g) dark semi-sweet chocolate (optional)

1. Preheat oven to 350°F (180°C). Cover a baking tray with baking (parchment) paper or a silicone baking mat.
2. In a mixing bowl, stir together the coconut, sugar and salt until well combined. Stir in the egg whites and vanilla or almond extract if you are using it. Continue stirring until all of the coconut is wet with the egg white - about 1 minute. You can use your hands to mix as well.
3. Shape and press the coconut dough into 24 or so balls (they should be a little smaller than a golf ball) and place on covered baking tray. Pinch and shape each ball into a pyramid. The macaroons can be placed close together on the tray as they do not spread when baking.
4. Place in preheated oven to bake for 12 minutes. Remove from oven and allow to cool slightly before moving them off the baking sheet.
5. Optional chocolate: Allow the macaroons to cool completely before dipping in chocolate. Warm the chocolate in a small bowl in the microwave until melted. Dip each macaroon in the chocolate. Dipping the bottom gives more chocolate per macaroon.

These can be stored at room temperature in an air tight container for several days.