First, as always, gather all of the ingredients together.

Put the coconut, sugar, flour, salt, egg whites and vanilla extract into a bowl and mix thoroughly. The end result should be a gooey and sticky mixture.

Line your baking tray with greaseproof baking paper.

Depending on how large you want the macaroons, using a tablespoon or teaspoon, scoop spoonfuls of the mixture and make a ball in your hand. Place these on the baking tray and press down lightly with your hand.

Place the macaroons in a pre-heated oven at 180C / 160C Fan and bake for 14 - 16 minutes until golden brown.

Using a slice remove the macaroons from the baking paper and place on a wire rack to cool.

Using a bain marie melt the chocolate while the macaroons are cooling.

Once the macaroons have cooled and the chocolate has melted dip each macaroon in chocolate and then use a spoon to drizzle chocolate over the top. 

Allow these to cool and then tuck into these wonderful chocolate dipped coconut macaroons.