Preheat the oven to 180°C and line 2 baking trays with baking paper.
Beat the egg whites in a bowl using an electric mixer until soft peaks form.
Gradually add the sugar, beating constantly, until the mixture becomes stiff and glossy.
Fold the vanilla extract through with a spatula.
Gently fold the coconut through with your spatula. Be careful not to overmix the mixture as you will lose the volume of the egg whites.
For big macaroons, use an icecream scoop to portion out the mixture onto your tray. If you want to sandwich them with a ganache later, use a teaspoon to portion the mixture.
Bake in the oven for 15 minutes, or until the macaroons are slightly browned. Allow to cool completely before serving.