Step 1

Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.

Step 2

Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.

Step 3

Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

Step 4

Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.

Step 5

Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

Step 6

Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.

Step 7

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