Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, beat together the sugar, egg whites, and vanilla with an electric mixer for about 3 minutes. You don’t need to beat it until stiff peaks form, but it should be thick and frothy like melted ice cream.

Stir in the shredded coconut with a spatula or wooden spoon. Mix well to ensure that the coconut and egg mixture are completely combined.

Using a 1 or 1.5-inch cookie scoop, drop mounds of the coconut batter onto the prepared baking sheet, leaving at least an inch between the cookies (I could fit four in a row on a standard baking sheet).

Bake at 350 degrees Fahrenheit for 18 to 20 minutes or until the cookies are beginning to turn golden. Cool on the pan for 5 minutes, then carefully remove with a flat spatula to a wire rack and cool completely.

If you are using chocolate, melt the chocolate pieces in a microwave-safe bowl in 15-second intervals, stirring between intervals, just until melted. Dip the macaroons in the chocolate or drizzle the chocolate on top. Refrigerate for 15 minutes to allow the chocolate to harden, and then serve.