Coconut macaroons

Beat the egg whites to stiff peaks and add, while beating, bit by bit sugar and vanilla sugar.

Fold the grated coconut and the salt carefully into the batter.

Preheat the oven to 150°C/300°F (fan oven 135°C/275°F).

Place some sheets edible paper on a baking sheet.

Spoon the batter in a piping bag with a large star-opening. Make circles of Ø 10-12 cm on the paper (there's a hole in the middle like a donut).

Bake the macaroons 20-30 minutes till they are gold/yellow brown .

Let cool on a wire rack and, optional, dip the bottom in melted (au-bain-marie) chocolate.