1. Preheat the oven to 170°C (340°F). Line a baking sheet with baking parchment or a baking mat* and set aside.

2. Whisk the egg whites in a tall bowl until they are slightly frothy. Mix the sugar and salt and slowly add it to the bowl while continuing to whisk the egg whites. You want to get a thick and glossy meringue. Add the vanilla extract and mix it in.

3. Add the desiccated coconut to a large bowl, add the meringue and mix gently. Use a large cookie scoop* (⌀ 2 inches/5cm) to portion out the mixture – the cookie scoop should not be completely filled, though. Press a Toffifay into the mixture inside the cookie scoop, then place the Toffifay with the coconut mixture around it onto a wafer paper. The Toffifay should be completely enclosed. Place on the prepared baking sheet with some space in between and bake for about 11-12 minutes. The Macaroons should only get a little color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.